If there’s one thing Scotland knows how to do (besides whisky and rain), it’s comfort food. And Scottish Lentil Soup with Ham Hough sits right at the top of that comfort food hierarchy — thick, smoky, hearty, and guaranteed to warm your bones even on the grumpiest grey day.
Now, if you’ve never heard of ham hough (also called ham hock), don’t worry — it’s basically the hero of this story. It’s that chunky, meaty joint of pork that gives the soup its rich, smoky flavor and turns a simple pot of lentils into pure magic.
So, grab your apron (and maybe a crusty loaf of bread for dunking), because I’m about to walk you through this easy, traditional, and ridiculously tasty Scottish Lentil Soup recipe — told just like you’d hear it from a friend who won’t stop talking about how “simple, yet pure genius” this dish is.
If you’re craving a hearty, traditional Scottish dish that warms you from the inside out, Scottish Lentil Soup with Ham Hough is the perfect comfort meal. This easy homemade recipe combines red lentils, smoky ham hough, and fresh vegetables to create a thick, flavorful soup that’s both nourishing and deeply satisfying.
The ham hough (or ham hock) infuses the broth with a rich, smoky flavor, while the lentils naturally thicken the soup, giving it that classic creamy texture without any added cream. It’s a wholesome, budget-friendly dish ideal for family dinners or cozy nights in.
To make this authentic soup, start by simmering the ham hough to extract its savory flavor. Next, sauté onions, carrots, celery, and garlic in butter or olive oil to build a flavorful base.
Add the ham, lentils, and root vegetables, then slow-cook everything together until the lentils break down and the soup reaches a rich, velvety consistency. Shred the tender ham, stir it back in, and season to taste. Serve hot with fresh parsley and a slice of crusty bread for the ultimate comfort experience.
Packed with protein, fiber, and essential nutrients, this Scottish Lentil Soup with Ham Hough is as healthy as it is delicious. It’s the kind of simple, old-fashioned meal that never goes out of style and tastes even better the next day. For detailed cooking steps, ingredient quantities, and expert tips, check out the complete recipe in given below.
Why You’ll Love This Scottish Lentil Soup
Let’s be honest: some soups are just sad vegetable water pretending to be a meal. But not this one. Scottish Lentil Soup with Ham Hough is the kind of soup that fills your kitchen with heavenly aromas and your belly with happiness.
Here’s why you’ll fall in love with it:
- It’s hearty and filling, perfect for cold nights.
- It’s budget-friendly, using simple pantry staples.
- It’s nutrient-dense, with protein, fiber, and vitamins in every spoon.
- And it’s insanely easy to make — even if you’re not exactly Gordon Ramsay.
This soup is like a warm Scottish hug in a bowl.
A Quick Word on Ham Hough (Ham Hock)
Before we start cooking, let’s talk about the star ingredient — ham hough. It’s the joint of meat between a pig’s leg and its foot, usually smoked and cured. Sounds rustic? It is. But it’s also packed with incredible flavor.
When you simmer a ham hough for a few hours, it releases this deep, salty, smoky taste that infuses everything around it — especially the lentils. It’s the kind of flavor that makes you go, “What sorcery is this?”
If you can’t find smoked ham hough, a ham bone or gammon joint will also work, but trust me — the real deal gives you that authentic Scottish punch.
Ingredients You’ll Need
Alright, let’s get down to business. Here’s what you’ll need for one big pot of goodness:
Main Ingredients
- 1 smoked ham hough (ham hock)
- 2 cups red lentils, rinsed well
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 large onion, finely chopped
- 1 turnip (swede), peeled and cubed
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon black pepper (add more if you like a kick)
- 1 teaspoon salt (adjust after cooking — ham can be salty)
- 8 cups water or chicken stock
- A drizzle of olive oil or butter
Optional Add-Ins
- A pinch of smoked paprika for extra depth
- Fresh parsley for garnish
- A splash of cream if you like it extra rich
Step-by-Step Guide: How to Make Scottish Lentil Soup with Ham Hough
Alright, time to roll up those sleeves and make some magic. I’ll walk you through every step in detail — none of that “boil and done” nonsense.
Step 1: Prepare the Ham Hough
First things first, give your ham hough a quick rinse under cold water. Sometimes, cured meats can have a little extra salt or residue on the outside. Drop it into a large pot and cover it with cold water. Bring it to a gentle boil, then reduce the heat and let it simmer for about 10–15 minutes.
This pre-boil step helps remove excess salt and impurities. After that, drain the water and set the hough aside. It might feel like an unnecessary extra step, but trust me — your taste buds will thank you later.
Step 2: Build the Base (Flavor Heaven Begins)
Now, heat a drizzle of olive oil or a small knob of butter in the same pot. Toss in your chopped onion, garlic, celery, and carrots. Sauté them for about 5–7 minutes until they turn soft and fragrant.
This part is like the orchestra warming up before the concert — everything comes together here. You’ll start to smell that sweet onion aroma blending with the earthy carrots, and you’ll probably want to dive in already (don’t, it’s not soup yet).
Step 3: Add the Ham Hough and Stock
Once your veggies have softened up, nestle that beautiful ham hough right in the center of the pot like it owns the place. Pour in your water or chicken stock until the hough is fully covered.
Toss in the bay leaves, a pinch of salt, and black pepper. Bring it all to a boil, then reduce to a gentle simmer. Let it bubble away on low heat for around 1.5 to 2 hours.
This is when the magic happens — the ham slowly releases all its flavor into the broth, creating that deep, savory base. Your kitchen will smell incredible. If anyone walks in, they’ll think you’ve secretly hired a Scottish granny to cook for you.
Step 4: Remove and Shred the Ham
After a good simmer, carefully lift out the ham hough and set it aside on a plate to cool a bit. Don’t be tempted to skip this — you’ll burn your fingers, and no soup is worth that kind of pain.
Once it’s cool enough to handle, pull the meat off the bone using a fork. Discard any fatty or tough bits, and shred the rest into small, juicy pieces. Keep that ham aside for now — it’s going back into the soup soon.
Step 5: Add Lentils and Root Veggies
Now, rinse your red lentils until the water runs clear. This removes excess starch and prevents that weird foamy layer that nobody likes. Add them to the simmering broth along with your diced turnip (swede).
Let it all cook together for another 30–40 minutes, stirring occasionally. The lentils will start to break down, giving the soup that thick, creamy consistency — without needing any cream. It’s like nature’s way of saying, “I got you.”
Step 6: Blend (Optional but Recommended)
At this point, you can leave the soup chunky (which is traditional) or partially blend it for a smoother texture. I usually blend about half with a stick blender and leave the rest as-is. This gives you that perfect balance of creamy base and hearty bites.
If you do blend, remember to remove the bay leaves first — unless you like the taste of surprise leaf.
Step 7: Return the Shredded Ham
Now the fun part — return your shredded ham back into the pot. Stir it through the thick, orange-gold soup and watch it turn into the coziest meal imaginable.
Simmer it for another 10 minutes just to let all the flavors marry. Taste, adjust seasoning if needed, and then take a deep breath because your kitchen smells like heaven.
Step 8: Serve and Enjoy Like a True Scot
Ladle that glorious soup into bowls and top with freshly chopped parsley or a splash of cream if you’re feeling fancy. Serve it with thick-cut buttered bread or oatcakes if you want to keep it traditional.
Then sit down, take your first spoonful, and tell me it isn’t the best comfort food you’ve had in ages.
Tips to Perfect Your Scottish Lentil Soup
- Don’t rush the simmering. Slow cooking is what gives the ham that melt-in-your-mouth texture.
- Skim off any foam or fat while simmering for a cleaner flavor.
- Add extra veggies like leeks or parsnips if you want to get creative.
- Store leftovers in the fridge for up to 3 days — it actually tastes better the next day.
- Freeze it in batches for those lazy nights when you just want comfort food with zero effort.
Nutritional Benefits
This soup isn’t just delicious — it’s also pretty healthy.
- Protein-rich from the ham and lentils.
- Fiber-packed for digestion and heart health.
- Low in fat (especially if you skim off excess oil).
- Vitamin-loaded thanks to carrots, turnip, and onions.
In short, it’s the kind of meal that makes you feel both cozy and slightly smug about your life choices.
A Bit of Scottish Soul
There’s something truly special about Scottish comfort food. It’s simple, hearty, and built for people who know how to survive cold winters with flavor and spirit.
This soup tells a story — of humble ingredients transformed into something luxurious, of generations who turned scraps into sustenance, and of the magic that happens when food is cooked slowly and shared generously.
So next time you make this, know that you’re not just making soup — you’re recreating a piece of Scotland’s culinary heritage.
Final Thoughts
And there you have it — Scottish Lentil Soup with Ham Hough, the Easy Homemade Recipe that proves comfort food doesn’t have to be complicated.
It’s smoky, rich, and soul-soothing — the kind of meal that makes bad days good and good days even better. Plus, it’s a total crowd-pleaser. Whether you’re cooking for family, friends, or just yourself, this soup never disappoints.
So go ahead — grab that ham hough, fill your kitchen with those nostalgic Scottish aromas, and make yourself a bowl of happiness.
FAQs on Scottish Lentil Soup with Ham Hough Easy Homemade Recipe
1. What is Scottish Lentil Soup with Ham Hough?
Scottish Lentil Soup with Ham Hough is a classic Scottish comfort dish made with red lentils, root vegetables, and a smoked ham hough (also known as ham hock). The ham is simmered slowly, releasing a deep, smoky flavor that blends beautifully with the earthy lentils and sweet vegetables. The result is a thick, creamy, and hearty soup that’s both nourishing and satisfying. It’s a staple in many Scottish households and a favorite during cold weather.
2. What does “ham hough” mean in Scottish cooking?
In Scottish cooking, ham hough refers to the lower joint of a pig’s leg — basically the same as a ham hock. It’s a meaty, bone-in cut often smoked and cured for flavor. When simmered, it tenderizes and releases a rich, savory essence that forms the backbone of traditional soups and broths. The collagen in the bone also gives the soup a velvety texture that’s hard to beat.
3. Can I use something else instead of ham hough?
Yes, you can substitute smoked bacon joints, gammon, or even leftover roast ham bones if you can’t find ham hough. While the flavor won’t be identical, these options still deliver a pleasant smoky, meaty taste. For a vegetarian twist, you can omit the ham entirely and add smoked paprika or a few drops of liquid smoke for depth of flavor.
4. Do I need to soak red lentils before cooking?
No soaking is needed for red lentils. Simply rinse them under cold water until it runs clear to remove excess starch and any dust. Red lentils cook quickly — usually within 30–40 minutes — and they naturally thicken the soup as they break down, giving it a rich, creamy texture without the need for blending.
5. How long should I cook the ham hough for the best flavor?
For maximum flavor, simmer the ham hough for 1.5 to 2 hours. This slow cooking process allows the meat to become tender while releasing its smoky, salty richness into the broth. If you have extra time, a longer simmer only improves the flavor. Make sure to skim any foam from the surface while it cooks for a cleaner-tasting broth.
6. Can I make Scottish Lentil Soup in a slow cooker?
Absolutely. The slow cooker method works beautifully for this recipe. Simply place all ingredients — including the ham hough, vegetables, and lentils — into the slow cooker, add stock, and cook on low for 7–8 hours or high for 4–5 hours. The ham will fall apart easily, and the lentils will dissolve into a thick, smooth soup. This method is perfect for busy days when you want a warm, home-cooked meal waiting for you.
7. How can I thicken my lentil soup naturally?
Red lentils are naturally thickening agents. As they cook, they break down and release starches that give the soup a creamy consistency. If you want an even thicker texture, blend a portion of the soup with a stick blender and stir it back in. Avoid adding flour or cornstarch — the lentils do all the work naturally.
8. Is Scottish Lentil Soup healthy?
Yes, this soup is a powerhouse of nutrition. It’s rich in protein (thanks to the ham and lentils), high in fiber, and loaded with vitamins and minerals from the vegetables. It’s also low in fat when made without added cream. This makes it an excellent choice for a balanced meal that’s both comforting and wholesome.
9. Can I make this soup ahead of time?
Definitely. In fact, Scottish Lentil Soup with Ham Hough tastes even better the next day as the flavors develop and deepen overnight. You can make it a day ahead, store it in the fridge, and reheat it when needed. The soup thickens as it cools, so add a splash of water or stock while reheating to restore the perfect consistency.
10. Can I freeze Scottish Lentil Soup with Ham Hough?
Yes, it freezes very well. Allow the soup to cool completely, then transfer it into airtight containers or freezer bags. It can be stored in the freezer for up to three months. When ready to eat, thaw it overnight in the refrigerator and reheat gently on the stove. It will taste just as hearty and delicious as freshly made.
11. What’s the best side dish to serve with Scottish Lentil Soup?
Traditionally, Scots enjoy this soup with thick slices of buttered bread, oatcakes, or crusty rolls. For a more filling meal, pair it with a light salad or serve alongside a baked potato. The soup’s smoky flavor pairs beautifully with anything buttery or crisp.
12. How can I make this soup vegetarian or vegan?
To make a vegetarian version, skip the ham hough and use vegetable stock instead of chicken stock. Add smoked paprika, soy sauce, or a dash of liquid smoke to replicate that signature smoky depth. You can also toss in extra veggies like leeks, parsnips, or mushrooms for added flavor and texture.
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