Scotch broth-style lentil and vegetable soup
Lentils and winter vegetables in a thick broth, in the style of a Scottish soup. Suits a cold day and keeps well for lunches.
- Time
- 20 min, then 8 h in the slow cooker
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Rinse the lentils in a sieve until the water runs clear. Peel the swede and cut into 1 cm dice, dice the carrots to match, slice the leek and rinse it well, finely chop the onion and shred the cabbage. Chop the parsley.
- Put the lentils, swede, carrots, leek, onion and cabbage in the slow cooker. Add the bay leaves and thyme, crumble in the stock cube, pour in 800 ml of water and stir.
- Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the lentils and vegetables are completely tender.
- Remove the bay leaves. Season generously with salt and black pepper.
- Stir in most of the parsley just before serving, ladle into deep bowls and top with the rest.
Tip Chop the vegetables small so each spoonful has a bit of everything. The soup thickens overnight, so add water when reheating.
Per portion
| Energy | 310 kcal |
| Protein | 16 g |
| Carbohydrate | 50 g |
| of which sugars | 29 g |
| Fat | 4 g |
| of which saturates | 1 g |
| Fibre | 19 g |
| Salt | 2.49 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green lentils80 g
- swede1
- carrot2
- leek1
- onion1
- white cabbage150 g
- bay leaves2
- dried thyme1 tsp
- vegetable stock cube1
- parsley½ bunch
