Lentil soup is a brunch favourite in Scotland and can be found in most cafes across the country – an ideal meal for a cool November day.

Ingredients
1 cup (200g) red lentils, rinsed
1 onion, finely chopped
2 carrots, peeled and diced
2 small potatoes, peeled and diced
1 turnip
1 leek, sliced (optional, but traditional)
1.5 litres (6 cups) vegetable stock or chicken stock
1-2 tablespoons vegetable oil or a knob of butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish (optional)

Instructions
Prepare: Dice the onion, carrots, potatoes, leek, and celery. Rinse the red lentils thoroughly under cold water until the water runs clear. Sauté: Heat the oil or butter in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Add the carrots, leek, and celery (if using) and cook for another 5 minutes. Cook: Stir in the red lentils, then pour in the stock. Add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Thicken: Simmer gently for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup thickens. If it becomes too thick, add a little water or extra stock to reach your desired consistency. Serve: Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.