Vegetarian Scotch Broth with Lentils
Vegetarian Scotch Broth with Lentils
Classic DishScotch Broth
Prep: 25 min • Cook: 120 min. A wholesome vegetarian adaptation of the classic Scotch Broth. This hearty soup uses brown or green lentils for texture and earthiness, combined with pearl barley and a full complement of root vegetables, all simmered in a savory vegetable broth for a deeply satisfying meal.
- Preparation time
- 25 min
- Cooking time
- 2 hrs
- Total time
- 2 hrs 25 min
- Servings
- 6
Instructions
Soup preparation
- 1Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2Add the chopped onion, diced carrots, and diced parsnips. Sauté for 5-7 minutes until the onions are softened.
- 3Add the sliced leeks and celery stalks and cook for another 5 minutes, stirring occasionally.
- 4Stir in the minced garlic and cook for 1 minute until fragrant.
- 5Add the rinsed brown or green lentils and rinsed pearl barley to the pot.
- 6Pour in the vegetable broth. Add the bay leaf and fresh thyme sprigs.
- 7Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the lentils and barley are tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
- 8Remove and discard the bay leaf and thyme sprigs.
- 9Season generously with salt and freshly ground black pepper to taste.
- 10Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 8 g
- Carbs
- 56 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 8 g |
| Carbs | 56 g |
Tips
- Ensure both lentils and pearl barley are rinsed thoroughly to remove any debris and starches before cooking.
- For a thicker broth, you can mash some of the cooked vegetables against the side of the pot before serving.
- Serve hot with crusty bread for a truly comforting and traditional British meal experience.
