Mike Meyers once suggested all Scottish cuisine was based on a dare. I can see his point when faced with haggis, congealed oatmeal porridge or rock hard oat cakes. But I’d walk a highland mile for good shortbread, a smooth single malt or piping hot scones.
Soup is another dish the Scottish do well. More than 20 ago, my mother and I were touring around Scotland. We stopped for lunch at a small restaurant in the middle of nowhere. Most rural establishments at that time had limited menus with toasted sandwiches as the standout special. There’s only so much white bread and cheese you can consume, and at this point in the trek we were ready to eat the table cloth just to experience a different texture. This place offered lentil soup and we devoured it. I guess we were a bit vocal in our enthusiasm since the proprietor gave us the recipe. And now I’m passing it onto you.
As promised to Jim Estill, who kindly provided his favourite food combination, here’s the recipe for that lentil soup. I’m assuming from his comment that Jim already has several such recipes, but this one is the simplest, most comforting I’ve ever had. Granted, it reminds me of the highlands every time I have it, but its simplicity still has merit 20 years later. No garlic, no hot spices, not fancy culinary techniques. Kid-friendly, low-fat, high-fiber, gluten-free, and delightfully uncomplicated, this soup needs no hyphenation, just a salad and slice of bread.
This red lentil soup is easy to make and requires little more than the occasional stir. Because red lentils fall apart when cooked, you don’t even need to purée the soup once it’s done. Just grab a spoon.
Scale
Ingredients
2 tbsp butter (use butter, not oil. You want the flavour.)
2 large onions, finely chopped
2 carrots, peeled and finely chopped
4 stalks celery, finely chopped
2 cups red lentils, rinsed
2 tbsp dried cumin
8 cups water (or chicken or vegetable stock)
salt and pepper to taste
freshly chopped cilantro (optional)
Instructions
In a large saucpan or Dutch oven, melt the butter over low heat. Add the onions, carrots and celery, tossing to coat in the butter. Don’t fry. Add the lentils and cumin. Stir to coat.
Add the water or stock and turn the heat to medium-high. When the soup just comes to the boil, reduce the heat to maintina a simmer. Cover and simmer for 2 hours, adding salt and pepper to taste.
Serve hot, sprinkled with freshly chopped cilantro, if using, and a generous grinding of black pepper. There’s no need to purée the soup as the lentils will fall apart on their own.
Note: Stock will add more flavour, but the original recipe said to use water and it’s still tasty.
Notes
Stock will add more flavour to the soup, but the person who told me the recipe said to use water. Even with water, it’s still tasty.
