Rich Brown Vegetable Stock - cooking recipe

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

Preparation

Saute leeks, carrots, celery, potato and garlic until slightly browned.
Add 5 cups water and remaining ingredients.
Bring to a boil, then reduce heat and simmer uncovered for one hour.
Strain and cool; can easily be frozen and recipe is easily doubled.