Name: Vegetarian Scotch Broth with Lentils
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: European cuisine
Ingredients: 200 g brown or green lentils (rinsed); 100 g pearl barley (rinsed); 2 pcs carrots (peeled and diced); 2 pcs parsnips (peeled and diced); 2 pcs leeks (trimmed, washed and sliced); 2 pcs celery stalks (trimmed and sliced); 1 pcs onion (peeled and chopped); 2 pcs garlic cloves (minced); 1.5 l vegetable broth; 1 pcs bay leaf; 2 pcs fresh thyme sprigs; 2 tbsp olive oil; salt (to taste); black pepper (freshly ground, to taste); 1 cup fresh parsley (chopped, for garnish)

Scotch 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
Course: Soup
Complexity: Medium

Units:

Scale:

Ingredients

7oz brown or green lentils(rinsed)
4oz pearl barley(rinsed)
2 pcs carrots(peeled and diced)
2 pcs parsnips(peeled and diced)
2 pcs leeks(trimmed, washed and sliced)
2 pcs celery stalks(trimmed and sliced)
1 pc onion(peeled and chopped)
2 pcs garlic cloves(minced)
1 3/5 qt vegetable broth
1 pc bay leaf
2 pcs fresh thyme sprigs
2 tbsp olive oil
salt(to taste)
black pepper(freshly ground, to taste)
1 cup fresh parsley(chopped, for garnish)

Instructions

Soup preparation

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, diced carrots, and diced parsnips. Sauté for 5-7 minutes until the onions are softened.
Add the sliced leeks and celery stalks and cook for another 5 minutes, stirring occasionally.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rinsed brown or green lentils and rinsed pearl barley to the pot.
Pour in the vegetable broth. Add the bay leaf and fresh thyme sprigs.
Bring 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.
Remove and discard the bay leaf and thyme sprigs.
Season generously with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Nutrition

Servings: 6
Serving size (imperial): 15.2 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	350.5 kcal	77.9 kcal	2,103 kcal
Protein	15.2 g	3.4 g	91.2 g
Fat	8.1 g	1.8 g	48.6 g
Carbs	55.7 g	12.4 g	334.2 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.

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Ingredients

7oz brown or green lentils(rinsed)
4oz pearl barley(rinsed)
2 pcs carrots(peeled and diced)
2 pcs parsnips(peeled and diced)
2 pcs leeks(trimmed, washed and sliced)
2 pcs celery stalks(trimmed and sliced)
1 pc onion(peeled and chopped)
2 pcs garlic cloves(minced)
1 3/5 qt vegetable broth
1 pc bay leaf
2 pcs fresh thyme sprigs
2 tbsp olive oil
salt(to taste)
black pepper(freshly ground, to taste)
1 cup fresh parsley(chopped, for garnish)

Instructions

Soup preparation

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, diced carrots, and diced parsnips. Sauté for 5-7 minutes until the onions are softened.
Add the sliced leeks and celery stalks and cook for another 5 minutes, stirring occasionally.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rinsed brown or green lentils and rinsed pearl barley to the pot.
Pour in the vegetable broth. Add the bay leaf and fresh thyme sprigs.
Bring 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.
Remove and discard the bay leaf and thyme sprigs.
Season generously with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

350.5 kcal

77.9 kcal

2,103 kcal

Protein

15.2 g

3.4 g

91.2 g

Fat

8.1 g

1.8 g

48.6 g

Carbs

55.7 g

12.4 g

334.2 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.