Recipes

[graham_s]

for Scotch Broth,
firstly, no lentils.
It's a mutton or lamb stock with diced carrots, turnip, onion, fresh peas and barley added to it.
quantities are variable.
I'd say 3oz of barley, a large turnip, a couple of carrots, a large onion, 1/2 a cup of peas, 4 pints stock.
salt and pepper to taste, garnish with fresh parsley.

for Lentil Soup, (a favourite of mine)
4pts ham stock,
2 large diced carrots,
1 large diced onion
1 large cup of red lentils.

rinse the lentils very carefully, then chuck everything in the pot together and simmier it until the lentils are soft.