Rich Brown Vegetable Stock

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Total Time
1hr 15mins
15 mins
1 hr

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!

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  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.
Most Helpful

5 5

Excellent veggie stock I doubled this recipe to use in your 5 Lily soup - I hated to throw out the strained veggies so I refrigerated them and will combine them with tomato juice and blend well to make a kind of poor mans V8 Juice. This will be an excellent stock to keep in the freezer for quick soups Thanks Ed's girl for a keeper

4 5

Nice broth. What makes this version unique for me (& tasty) is the addition of the lentils & soy sauce. For personal preference, I didn't add the potato and added a couple other fresh herbs (ie. tarragon & cilantro). I like Bergy's idea for saving the vegys, I may try that to make a tomato sauce next time. For now my composter/dirt gets all the yummy nutrients/fibre left over. Great recipe, thank for sharing.