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Ahhhhh good old bonnie Scotland. How we love you so. We’re lucky enough to have visited Scotland a bunch of times and we’ve eaten some incredible food up there. So good.
We decided to make a super British soup in honour of Scotland, the flavours are super earthy and warming, you’re gonna love it Are you Scottish or love Scotland as much as we do?
What’s your fave Scottish restaurant? Comment em below and next time we’re up north we’ll pop in!
- 1 onion
- 2 carrot
- 1 stick of celery
- 1 clove of garlic
- 300g red lentils
- 100g baby leaf spinach
- 100g Kale
- 5g fresh rosemary or a ¼ tsp dried
- 10g thyme or a ½ tsp of dried
- 1 lemon
- 1 tbsp of olive oil
- 750ml of low sodium vegetable stock
- 1 x fresh or dried Bay leaf
- Pinch red chilli flakes
Peel and finely chop the onion, carrots and celery | Peel and grate the garlic | Wash the red Lentils | Wash the baby leaf spinach | Wash and de-stem the kale, rip in to bit sized chunks | Pick and finely chop the rosemary and thyme | Zest and juice the lemon
Place the olive oil in a large saucepan over a medium heat and add the onions, carrot and celery, sweat down for 5 minutes until softened | Add the garlic and cook for a further minute | Stir in the lentils, rosemary, thyme, vegetable stock, bay leaf and red chilli flakes| Bring up to a boil and simmer for 15-20 minutes until the lentils have cooked through, Remove any froth that forms on the top of the soup during cooking
Remove from the heat and stir in the spinach, kale and lemon juice and zest | Remove the bay leaf, season to taste and serve immediately with crust bread and salad