Scottish lentil and turnip soup
5 cups ham or vegetable stock
8 ounces red lentils
1 leek, chopped
2 carrots, chopped
1 turnip, chopped
A shredded ham hock (optional)
If you’re using ham stock, put the stock into a soup pot, cover with water and let it simmer for about three hours. When it’s ready, remove from the pan, set aside and skim any foam off the stock. You’ll have more than you need for this recipe, so measure out about a quart and store the rest for another time.
Add your lentils, leek, carrots, turnip and pepper to the ham stock
Mix thoroughly, cover and simmer for about an hour until the lentils have completely broken down and the vegetables are soft.
Add about a cup of shredded ham hock, salt and pepper if needed, enjoy.