Vegan Scotch Broth

Ingredients

• 1 cup Pearl Barley
• 8 cups Vegetable Broth
• 2 medium Carrots
• 1 medium Turnips
• 2 medium Leeks
• 2 stalks Celery
• 1/2 cup Dried Green Lentils
• 2 tablespoons Dried Parsley
• 1 teaspoon Dried Thyme
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of pearl barley and 1/2 cup of dried green lentils into a fine-mesh sieve. Rinse them under cold running water until the water runs clear, then set aside to drain.
2. 2Prepare the vegetables: Peel and cut the 2 medium carrots into 1.27 cm cubes. Peel and cut the 1 medium turnip into 1.27 cm cubes. Trim and slice the 2 medium leeks into 1.27 cm thick rounds. Wash and slice the 2 stalks of celery into 1.27 cm thick pieces.
3. 3Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C. Add the prepared carrots, turnips, leeks, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8 to 10 minutes.
4. 4Pour in 8 cups of vegetable broth. Add the rinsed 1 cup of pearl barley, the rinsed 1/2 cup of dried green lentils, 2 tablespoons of dried parsley, and 1 teaspoon of dried thyme. Stir everything together.
5. 5Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour. Stir occasionally to prevent sticking. The soup is ready when the pearl barley and lentils are tender and have absorbed some of the liquid, and the vegetables are soft.
6. 6Taste the broth and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or more if desired.
7. 7Serve the Vegan Scotch Broth hot.

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