Rich Brown Vegetable Stock |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup! Ingredients:
1 tablespoon olive oil |
2 leeks, roughly chopped |
2 carrots, chopped |
1 stalk celery & leaves, chopped |
1 small russet potato, chopped,with peel |
2 cloves garlic, peeled and halved |
1/4 cup dried lentils |
1 bay leaf |
1/2 teaspoon peppercorn |
1/2 tablespoon soy sauce or 1/2 tablespoon tamari soy sauce |
1 pinch dried thyme |
6 sprigs parsley |
Directions:
1. Saute leeks, carrots, celery, potato and garlic until slightly browned.
2. Add 5 cups water and remaining ingredients.
3. Bring to a boil, then reduce heat and simmer uncovered for one hour.
4. Strain and cool; can easily be frozen and recipe is easily doubled.
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