Ham and Lentil Broth

Red Lentils with Root Vegetables and Tomato

Preparation info
  • Yield:


    • Difficulty


Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Deepen the flavour of this broth by balancing its sour/sweetness with treacle and lemon juice.


  • 1 knuckle of smoked ham
  • 3 L (5 pt) cold water


Cooking Ham Bone

Put the ham bone, water and herbs into a pot and bring slowly to the boil. Skim. Simmer slowly for about an hour. Strain.

Sweating the Vegetables

Meanwhile, heat the dripping or oil in a large soup pot. When hot, add the vegetables and lentils. Stir well. Cover, reduce the heat to low and leave to sweat for a few minutes.