Scotch Broth

A warming traditional thick vegetable soup filled with root vegetables and tender lentils.

Allergens: contains milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 50g carbs · 2g sugars · 8g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Aldi, Lidl, Asda, Sainsbury's, Iceland, so they aren't compared here.

Ingredients and prices

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Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prep the vegetables: Peel the 500g Maris Piper potatoes and cut them into 1.5cm (½-inch) chunks. Peel the 1 onion and slice it into thin rounds (about 3mm thick). Peel and chop the 2 carrots into 2cm (¾-inch) batons. Measure out 150g (½ cup) red lentils and rinse them under cold water to remove any debris.
2. Add the lentils to the pot and stir to combine with the vegetables. Season generously with 1 tsp salt and ½ tsp black pepper. If you have freshly ground black pepper, use it for extra flavour. Add 1 bay leaf and a pinch of ground nutmeg (optional but recommended).
3. Pour in 1.5 litres (6 cups) of cold water (or enough to just cover the ingredients). Bring the mixture to a gentle boil over high heat, then reduce to a simmer (small bubbles circulating the base). Cover the pot with a lid and leave to cook for 15 minutes.
4. After 15 minutes, remove the bay leaf and discard it. Taste a small spoonful of the broth—it should be seasoned well. Add ½ tsp of salt if needed (adjust to taste). If you’re using freshly chopped spring onions (from the prep step), add 2 tbsp finely chopped spring onions and stir in. Let it simmer for another 5 minutes to let the spring onions soften and release their flavour.
5. Increase the heat to medium-high and let the broth cook for another 10 minutes, stirring occasionally. The potatoes and carrots should be soft and tender, while the lentils should be just starting to split open (they’ll finish cooking later). The broth should reduce slightly, deepening in colour and flavour.
6. For the final 5 minutes, reduce the heat to low and let the broth simmer gently. Taste again—add 1 tsp of butter (if using) or a splash of vegetable stock (if you have it) to enhance richness. The lentils should be fluffy and tender with a hint of creaminess.
7. Once the broth is ready, remove from the hob and let it cool slightly. Ladle the Scotch Broth into 4 medium bowls (about 500ml per serving). Garnish each bowl with 1 tbsp finely chopped spring onions and a sprinkle of freshly ground black pepper. Serve immediately with a slice of buttered toast or a side of steamed greens (e.g., kale or broccoli).

Tips

• {'tip': 'Cheaper swap: Use **dried lentils** (same weight) and **potato and carrot leftovers** from your fridge—just peel and chop them fresh. If you’re short on water, add **1 tin of chopped tomatoes** (drained) for extra depth.', 'safety': 'Store leftovers in an airtight container within 1–2 hours and refrigerate. Eat within 48 hours.'}
• {'tip': 'Batch-cooking: Double the recipe and freeze half in **portioned containers** (leave 1cm headspace). Thaw in the fridge overnight before reheating. Reheat gently in a pot on **low heat**, stirring occasionally, until **steaming hot throughout** (no cold spots).'}
• {'tip': 'Portioning: Divide the broth into **4 airtight containers** (e.g., 500ml jars) and store in the fridge for up to 2 days or freeze for up to **3 months**. Reheat in a pot on **low heat**, stirring until **every part is steaming hot**—never microwave.'}

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Maris Piper potatoes · about 500g left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato.
• Carrots · about 340g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Red lentils · about 350g left
  Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Lentil and vegetable soup, Slow Cooker Lentil Chilli, Lentil Bolognese.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).