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Scottish Lentil Soup

Name: Scottish Lentil Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 230 g lentils, dry; 1300 g chicken broth/stock, as sold; 150 g leeks, raw; 140 g carrot, raw; 400 g swede/rutabaga, raw; 250 g ham, sliced deli, cooked; 3 g salt, dry

319 kcal22.9 g protein46 g carbs5.7 g fat5 servings

Ingredients (raw weights)

230 g lentils, dry
1300 g chicken broth/stock, as sold
150 g leeks, raw
140 g carrot, raw
400 g swede/rutabaga, raw
250 g ham, sliced deli, cooked
3 g salt, dry
water, as sold – no amount given (not in macros)

Steps

If using a whole ham hock, simmer it in water for about 3 hours, then remove it and keep 1.2 L of the stock.
Add the lentils, leek, carrots, swede and pepper to the stock, cover and simmer for about 45 minutes.
Once the lentils have broken down, stir in the shredded ham and season with salt to taste.
Serve in bowls, ideally with buttered bread.

Recipe by @scottbaptie · original post · creator recipe page. Creator states 217 kcal and 25 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 382 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 5 servings.