Sauce, Dressing and Stocks Recipes - Vegetable Stock Recipe

Ingredients

• 1 tablespoon olive oil

• 2 leeks (roughly chopped)

• 2 carrots (chopped)

• 1 celery stick (chopped)

• 1 small russet potato (chopped)

• 2 garlic cloves (halved)

• 1.2 liters/2pt water

• 50g/2oz dried red lentils

• 1 bay leaf

• 1/2 teaspoon peppercorns

• 1/2 tablespoon soy sauce

• 1 pinch dried thyme

• 6 sprigs parsley

Makes 500ml/18floz

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Method:

1. Place the oil in a large casserole dish over a medium heat. Sauté the leeks, carrots, celery, potato and garlic until slightly browned. Add the water and the remaining ingredients.

2. Bring to the boil, then reduce the heat and simmer uncovered for 1 hour. Strain the stock.