Cheat’s Scotch broth

Loaded with lamb, lentils and veggies, this hearty broth makes for a tasty lunch or dinner. Enjoy it with some crusty bread for a filling meal.





  • 3/4 cup (180g) McKenzie’s Lentils, Freekeh & Beans Superblend
  • 1 tbs olive oil
  • 270g pkt Coles Australian Lamb Leg Steaks
  • 2 carrots, peeled, halved lengthways, thickly sliced
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 500g washed potatoes, unpeeled, cut into 2cm pieces
  • 4 cups (1L) salt-reduced beef stock
  • 2 parsnips, halved, cut into 2cm pieces
  • 2 dried bay leaves



Cook the lentil blend in a medium saucepan of boiling water for 15 mins or until tender. Refresh under cold water. Drain well.


Meanwhile, heat 1 tsp of the oil in a large saucepan over medium-high heat. Season the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil.


Heat remaining oil in a large saucepan over medium-low heat. Add the carrot, onion and garlic. Cook, stirring, for 2 mins or until the carrot softens slightly. Add the potato, stock, parsnip and bay leaves. Bring to a simmer and cook for 15 mins or until vegetables are tender.


Cut the lamb into 2cm pieces. Divide the lentil blend evenly among serving bowls. Ladle over the soup and top with the lamb. Season to serve.

Serve with flat-leaf parsley leaves, mint leaves and crusty bread

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.