I have made this stew twice in the last four weeks, and it has been such a hit with my partner and our friends, that I had to share it.
According to Wikipedia:
Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability.
My version is meat free and draws heavily from a recipe in Coleen Patrick-Goudreau's The Vegan Table with a few of my own changes.
Turnips are a traditional ingredient, but I'm not a huge fan, so I have omitted them. It you want to try them out, add them in at the same time as the potatoes (and let me know how it turns out).
Check out the recipe after the jump.
- 3/4 cup pearl barley
- 3/4 cup green split peas
- 3/4 cup red lentils
- 1 large leek, washed well and roughly chopped
- 2 yellow onions, diced
- 4 yellow potatoes cubed (less is using turnips)
- 3 carrots, grated
- 9 cups veggie broth
- 2 tables chopped fresh parsley
- Salt & Pepper to taste
Soak barley, peas, and lentils in a bowl with enough water to cover for one hour, then drain and rinse.
In a large soup pot, saute onions with enough oil to coat the pan until they start to brown. Add carrots and leeks, stirring for one or two more minutes. Add broth and remaining ingredients, cover, and bring to a boil. Reduce heat to medium and simmer for one hour, stirring occasionally (it has a tendency to stick towards the end), until barley, peas, and lentils are soft.
I have yet to try it, but I believe this would be a great slow cooker recipe. Give it a try and let me know how it goes.