Vegetarian Scotch broth

Vegetarian Scotch broth

Make double and have the rest for lunch the next day.

By , 21 September 2015
Vegetarian Scotch broth
  • Ready in: 70 mins
  • Serves: 4
  • Price: 70p per serving
Nutritional Info
Each 513g serving contains
  • Fat 8.9
    13%
  • Sat Fat 0.9
    5%
  • Sugar 9.3
    10%
  • Salt 1.4
    23%
  • Cals 415
    21%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 339kJ/81kcal.
Ingredients
  • 2 tbsp sunflower oil
  • 1 medium onion, chopped
  • 1 small leek, cleaned and sliced
  • 150g carrots, cut into small cubes
  • 125g swede, thickly peeled and cut into small cubes
  • 100g Great Scot pearl barley, rinsed
  • 100g Great Scot Dried Green Lentils, rinsed
  • Few sprigs of thyme
  • 1.2 litres vegetable stock (made with 2 low-salt stock cubes)
  • 200g bag Asda Sliced Curly Kale
  • Crusty bread, to serve
Method
  • Heat the oil in a large pan and cook the onion and leek over a medium heat for about 5 minutes or until soft, stirring frequently.

  • Add the carrots and swede and cook for 2-3 minutes.

  • Stir in the barley, lentils, thyme and stock and bring to a fast boil for 5 minutes. Cover the pan, reduce the heat and simmer gently for 35 minutes. Add the kale and cook for a further 10-15 minutes or until the barley and kale are tender. Serve with crusty bread.