Name: Hearty Scotch Broth with Lentils and Kale Recipe
Prep time: PT-490150H38M11S
Cook time: 1 h 25 min
Total time: 9 h 35 min
Cuisine: Scottish
Ingredients: 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas); 1 tbsp vegetable or olive oil; 1 large onion, finely chopped; 1 leek, washed and sliced; 1 medium turnip, peeled and finely chopped; 3 carrots, finely chopped; 3 celery sticks, trimmed and finely chopped; 3 litres lamb stock; 200g kale, chopped

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Introduction

Scotch broth is a hearty and nourishing traditional Scottish soup that combines tender vegetables, barley, and split peas in a flavorful lamb stock. Perfect for chilly days, this soup warms you from the inside out with wholesome ingredients and a comforting texture.

A pan and a white bowl filled with thick vegetable soup placed on a white marbled surface; the soup has clear broth with several layers of ingredients including bright orange carrot cubes, dark green kale leaves, pale white beans, and light beige barley grains, all mixed together with a chunky texture; the pan has a wooden handle and sits on a beige cloth atop a wooden board, while the bowl rests on a white plate with a speckled beige rim; the colors are earthy and fresh, emphasizing the healthy, hearty mix of vegetables and grains. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 large onion, finely chopped
1 leek, washed and sliced
1 medium turnip, peeled and finely chopped
3 carrots, finely chopped
3 celery sticks, trimmed and finely chopped
3 litres lamb stock
200g kale, chopped

Instructions

Step 1: Rinse the soup mix and soak it in cold water for 8 hours or overnight, keeping it covered in a cool place. Drain and rinse well before cooking.
Step 2: Heat the oil in a large pan over medium heat. Add the onion, leek, turnip, carrots, and celery. Fry for 10 minutes, covered with a lid, until the vegetables are soft but not browned. Season with a generous pinch of salt and fresh ground pepper.
Step 3: Pour the lamb stock into the pan and bring to a simmer. Add the drained soup mix, then gently simmer the broth part-covered for about 1 hour, or until the barley and split peas are tender.
Step 4: Taste and season again if needed. Stir in the chopped kale and cook for another 10 to 15 minutes until tender. Ladle the Scotch broth into bowls and serve hot.

Tips & Variations

For a vegetarian version, substitute lamb stock with vegetable stock and omit the broth mix if it contains meat.
Soaking the broth mix overnight ensures even cooking and reduces cooking time.
Add diced potatoes for extra heartiness if desired.
Use fresh herbs like thyme or bay leaves during simmering for enhanced flavor.

Storage

Store leftover Scotch broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white pot filled with a thick vegetable soup sits on a folded beige cloth and wooden board, featuring visible layers of orange carrot cubes, dark green kale leaves, beige beans, and translucent onion pieces all floating in a light yellow broth. Next to the pot is a white bowl on a matching white plate with the same soup and ingredients visible, placed on a white marbled surface. The soup shows a mix of chunky vegetables and beans with a hearty texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of stock?

Yes, you can substitute lamb stock with beef or vegetable stock if preferred. Just be aware it will slightly change the soup’s traditional flavor.

Do I need to soak the broth mix overnight?

Soaking helps soften the barley and peas and cuts down on cooking time, resulting in a smoother texture. If short on time, rinse well and cook longer, but soaking is recommended for best results.