makes 500ml/18fl oz

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 50g/2oz dried red lentils 1 bay leaf

1⁄2 teaspoon peppercorns 1⁄2 tablespoon light soy sauce pinch of dried thyme 6 sprigs of fresh flat-leaf parsley

• Put the oil in a large casserole dish over a medium heat. Sautй the leeks, carrots, celery, potato and garlic until slightly browned. Add 1.2 litres/2pt water and the remaining ingredients.

• Bring to the boil, then reduce the heat and simmer, uncovered, for 1 hour. Strain the stock through a fine-mesh sieve and leave to cool.

• Store in the refrigerator and use within 3 or 4 days, or divide into portions and freeze until needed.