Red lentil soup, with or without barley, is classic Scottish comfort food in a bowl. Perfect for cold weather days, and some fresh, crusty bread is highly recommended!
During our trip to Scotland last year, we went to Helensburgh to visit Charles Rennie Mackintosh’s Hill House. This jaunt was the reason for my quest to make this red lentil soup! Our entry was free as part of the reciprocal agreement with the National Trust and our Royal Oak Foundation membership. I highly recommend buying a Royal Oak membership if you are traveling from the US to the UK and plan to do some sightseeing.
The Hill House

As memorable as the visit to the Hill House was, our experience at the tiny, (almost hidden) and authentically Scottish Craigard Tearoom, was also memorable, mostly because of the red lentil soup there.
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Helensburgh, Scotland
We decided to have lunch in Helensburgh before venturing up to the Mackintosh beauty of Hill House, but had no idea what was in town. We walked down a single street, poking our noses up to a couple of restaurants, but nothing piqued my family’s interest. That is, until I spied a small, brown awning across the street.
The pastries in the window were more than enough to convince my daughter and I that we’d found our destination for lunch. However, after perusing the menu at the front, my son and husband also were sold.
You may also enjoy with this lovely Leek and Potato Soup recipe
In recent years, many pubs, restaurants and tearooms across Scotland have been infiltrated by the American style menu: nachos, beef burgers (hamburgers), hot wings, etc. As a native Scot, it really ires me to fly over 5000 miles, get in a car, then drive another maybe 40+ miles to go to a little cottage pub in the country, only to be greeted with American fare on the menu.
Although the Craigard Tearoom does have chili nachos on their menu, 90% of their menu is authentically Scottish–what a joy! Cullen skink is another delicious soup option (traditional Scottish smoked haddock chowder).
Not only is the food Scottish, it’s tasty, and the tearoom is just adorable with different tartans adorning the walls and the waitresses wearing Scottish style aprons. How can anyone not love this place? (No, I wasn’t paid to write this!)
Is Red Lentil Soup Good for You?
Absolutely yes, red lentils provide lots of vitamins, minerals, protein and fiber. They are perfect for gluten free, vegetarian and vegan diets.
What Color Lentils are Best for Soup?
The color of lentils you use for soup and which are best is a personal choice, however, red lentils do not require pre-soaking (although I do, as I feel they are more clean afterwards). Red lentils dissolve without blending if you like a smoother soup. Other lentils hold their shape, so this brown lentil soup, as an example, doesn’t end up like a purée.

My daughter’s discovery
My husband, son and I ordered the Scottish breakfast which included black pudding, and my daughter asked for the lentil soup and bread. When her soup arrived, she immediately looked at me with concern. It didn’t resemble “our” lentil soup, was what “the look” told me. I had forgotten to tell her that the soup would probably be made with red lentils, not brown or green.
However, after her first spoonful, her face lit up! She loved the Scottish red lentil soup, and although looking a bit too “healthy” for her tastes, the country style bread also received five stars on her taste bud test. My daughter still talks about that soup and bread. Craigard Tearoom’s soup didn’t have barley, but I love it, so sometimes I add it. Additionally, if you want a gluten free version of this soup, just omit the barley.
Traditional Scotch Broth Recipe
You probably won’t be visiting the Craigard Tearoom anytime soon (unless you’re in Scotland), but you can make a delicious pot of this red lentil soup which is very similar to the one they serve. Since my daughter fell in love with the Scottish red lentil soup, I attempted to recreate it after scouring the internet for recipes (and not finding anything I liked) and from my memory of how the soup tasted.
It’s too bad I can’t recreate a Scottish tearoom atmosphere in my house.
Scottish Red Lentil Soup (with or without barley)
Recipe by Christina Conte inspired by Craigard Tea Room serves 6
FULL PRINTABLE RECIPE BELOW
- red lentils
- water or beef stock
- beef or ham bone (optional)
- pearl barley (optional)
- olive oil
- onion
- carrots
- celery
- rutabaga (in US) or swede/turnip (in UK)
- sea salt
- beef bouillon (optional)
- black pepper
Directions for Scottish Red Lentil Soup
Place the red lentils in a bowl and cover with about an inch of water; set aside.
Put the measured water and bone in a large pot (I use a Dutch oven) with a teaspoon of salt. Bring to a boil (skim off any scum that rises to the top) then let simmer. Alternatively, start with a pot of beef stock.
WITH BARLEY (Skip this step you don’t want barley) In a small pot, add the barley and cover with half an inch of water, bring to a boil, and simmer for about 10 minutes.
Drain the barley and add to the large pot with the bone (make sure to remove scum first.)
In a medium frying pan, sauté the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes. Remove from heat.
Next, add the drained red lentils.
The sautéed vegetables go in next, and another teaspoon of salt; stir well.
Simmer for about half an hour, stirring occasionally, until cooked.
When ready, remove the bone, taste for salt, adding more if necessary (or beef bouillon if using) and freshly ground black pepper.
Ladle into bowls.
Serve the Scottish red lentil soup piping hot, with some hearty bread!
It’s nutritious, as well as delicious!
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Scottish Red Lentil (and Barley) Soup
A simple, healthy Scottish soup that's a perfect cold day's lunch along with some crusty bread.
Ingredients
- 1 1/3 cups (9 oz) red lentils, rinsed
- 8-10 cups (about 2 liters) of water or beef stock (less water/stock for a thicker soup)
- (beef bone, optional if using beef or vegetable stock)
- 1/3 cup (2 oz) pearl barley, rinsed (optional; omit for gluten free diet)
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 1 celery stalk, with leaves, sliced
- 1 small rutabaga (in US) or swede/turnip (in UK), diced into small cubes
- 1 tsp sea salt (depending on if you use water or stock)
- (beef bouillon may also be added)
- black pepper, freshly ground
Instructions
- Place the red lentils in a bowl and cover with about an inch of water; set aside.
- Put the measured water and bone in a large soup pot, or Dutch oven, with a teaspoon of salt. Bring to a boil (skim off any scum that rises to the top) then let simmer. Alternatively, start with a pot of beef stock.
- WITH BARLEY (Skip this step you don't want barley) In a small pot, add the barley and cover with half an inch of water, bring to a boil, and simmer for about 10 minutes.
- Drain the barley and add to the large pot with the bone (make sure to remove scum first.)
- In a medium frying pan, sauté the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes. Remove from heat.
- Add the drained red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about half an hour, or until cooked.
- When ready, remove the bone, taste for salt, adding more if necessary (or beef boullion if using) and freshly ground black pepper.
- Serve hot with some hearty bread!
Notes
Nutrition information is based on the soup INCLUDING barley
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 340Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 506mgCarbohydrates: 19gFiber: 6gSugar: 5gProtein: 6g
Nutrition information is only estimated.
Another red lentil recipe from my friend Janette, from Culinary Ginger: Indian Dal.
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[…] Red Lentil Soup (with or without barley) – view the full recipe here. Christina Conte is a Scottish Italian cook living in Los Angeles. She is usually cooking, baking […]
Decided to try a ham hock stock like someone else mentioned, because why not! (I used 1 ham hock, 1 quartered onion, 2 bay leaves, 1/2 tsp peppercorns, 6 cups of water- simmered 2 hours and strained of solids.) I topped off with chicken broth. So delicious! I did not know that cooked turnip (or rutabaga) had texture like potatoes! I took a bite and thought, “Wait, I didn’t put any potatoes in here!” Good to know! Such a delicious, satisfying, and filling soup! Thank you! Will try it with the beef bone next time :)
Wonderful, Kate! Glad you liked it! Yes, do try with the beef bone next time, I prefer it with red lentils. :) Thanks so much!
[…] for – maybe two pots. That’s what I had tonight – a two pot soup. I found the recipe for Scottish Red Lentil (and Barley) Soup at christinascucina.com. It’s not a vegan website […]
I made this today! I used my stick blender to make a creamy soup . It was delicious
Wonderful! Thank you so much for letting me know, Catherine! I have to give that a go sometime, too! :)
[…] cannot fail to mention one of the closest friends I’ve made because of a post I wrote after eating her delicious food at her tea room: she’s the remarkable Melanie […]
I just finished a big bowl of this soup. It took me back to my trip to Ireland and Scotland. Every pub had a version of this soup. Always had the soup with a gin and tonic! Thanks for you website.
Oh that’s lovely, Gloria! Thank you so much for letting me know, it really means a lot to me! I hope you enjoyed it with another G & T? If not, you’ll just have to have another bowl! :)
I grew up in Scotland on lentil soup like that – but it was always with chicken stock (mostly from the chicken bones after we had roast chicken).
Delicious with any stock, even veg, I’m sure! (Love the name!) ;)
Most Scottish people who eat this soup (it is a family favourite in almost every Glasgow household) uses leeks and not onions. My own family recipe which has been passed down for years only includes ham hock, red lentils, grated carrots and sliced leeks. (only sometimes is turnip included) . I grew up in Scotland too, and if we didn’t have a ham hock, we just used Knorr ham cubes, which you can purchase on Amazon if you live in North America.
Hi Karen, I don’t know if you read the copy above the recipe, but this soup was similar to one that was served at a small tea room in Helensburgh. It’s a different soup to yours, and I’m not claiming it’s THE classic or authentic Scottish red lentil soup, but it is A Scottish red lentil soup, and it’s delicious. I’m quite sure every kitchen and restaurant in Scotland has their own little twists on it. Thanks for letting us know how we can make it another way, too.