Dalwhinnie Lentil Soup

This recipe is by Gordon, chef aboard Glen Massan and Glen Tarsan

For four people:

1 tablespoon olive oil

1 large carrot, small diced

2 large ribs celery, small diced

1 small yellow onion, small diced

1/4 teaspoon sea salt, plus additional to taste

1 large cup red lentils

4 large cups water

1 whole bay leaf

2 tablespoons lemon juice from 1/2 large lemon

1 table spoon of Dalwhinnie 15 Whisky

2 sprigs of fresh thyme

2 slices of Stornoway black pudding

Method:

1. In a medium saucepan, heat the olive oil over a medium heat. Add the diced carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5/6 minutes.

2. Add the lentils, water and bay leaf. Bring saucepan up to a boil, then turn the heat down to a slow simmer, now add the Dalwhinnie Whisky and allow the soup to simmer, covered, until the lentils begin to fall apart, about 20/24 minutes.

3. Grill the Stornoway black pudding, then fork in a bowl to a fine crumb.

4. Turn off the heat, stir in the lemon juice, thyme and add salt to taste. Cool for 5/6 minutes

5. To Serve, Ladle into 4 bowls and sprinkle with a liberal amount of Stornoway black pudding crumb and place small oatcakes on the side.