Maw’s lentil soup

Ma maw’s soup. This is what she makes whenever I come back tae Glasgow. It’s quality. You can blend it, or not.


Serves 6


250g red lentils

2 TBs oil

1 litre stock

2 medium carrots


1 tin tomatoes (400g)

Bay leaf (optional)

2 cloves of garlic, minced, or 2 tsps of garlic paste (optional)

Lemon wedges for serving (optional)



  • Heat the oil in the pan, dice the onions and add. Dice or grate the carrots. Once the onion is soft, about 5-10 minutes, add the carrots, and bay leaf and garlic (if using) and stir;
  • Rinse the lentils with water until the water runs clear, then add to the pan. I do this in batches, putting the lentils in a sieve and stirring under running water;
  • Add the tomatoes, stock and lentils. Bring to the boil, then turn down to a simmer. The soup is done when the lentils are soft — about 25 minutes;
  • Once the lentils are soft, blend the soup if you want it more smooth — of course, you don’t have to blend the whole thing;
  • Serve with lemon wedges.


Is there a meal that you always receive when you visit home?

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