Rich Brown Vegetable Stock
๐ Cook Time: 1 hour
๐ Prep Time: 15 minutes
๐ Total Time: 1 hour 15 minutes
Description
Indulge in the richness of this flavorful vegetable stock enhanced with lentils, leeks, and potato. Perfect for vegan diets, this stock adds depth to any dish, especially rice-based recipes. It’s my top pick for Five Lily Soup!
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | Olive oil |
| 2 | Leeks |
| 2 | Carrots |
| 1 | Celery & leaves |
| 1 | Russet potato |
| 2 cloves | Garlic |
| 1/4 cup | Dried lentils |
| 1 | Bay leaf |
| 1 tsp | Peppercorn |
| 1/2 tsp | Soy sauce |
| 1/2 tsp | Tamari soy sauce |
| 1 tsp | Dried thyme |
| 6 sprigs | Parsley |
Instructions
-
Saute Vegetables: In a large pot, heat olive oil over medium heat. Add chopped leeks, carrots, celery (including leaves), diced potato, and minced garlic. Saute until slightly browned, about 5-7 minutes.
-
Add Ingredients: Pour in 5 cups of water into the pot. Add dried lentils, bay leaf, peppercorn, soy sauce, tamari soy sauce, dried thyme, and parsley.
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Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for one hour, allowing all the flavors to meld together.
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Strain and Cool: Once simmered, remove the pot from heat. Using a fine mesh strainer or cheesecloth, strain the stock to remove all solids. Allow it to cool completely.
-
Storage: The stock can be stored in airtight containers in the refrigerator for up to one week. Alternatively, it can be frozen for longer storage. This recipe can easily be doubled to make a larger batch.
Enjoy the richness and depth of flavor that this vegetable stock brings to your favorite dishes!
