How to make vegetable stock

Step 1

Place a 5 litre saucepan over a low heat. Add the oil and the onions, celery, carrots, and garlic. Add the salt and sweat the vegetables until soft, stirring every now and then.

Step 2

Once softened your choice of vegetables, filling the pot no more than 3/4 below the rim. Add the lentils, peppercorns and bay leaves and fill the saucepan with cold water.

Step 3

Cover and bring to a simmer over a medium heat before reducing to low. Simmer for 1 hour. If you like you can add salt once the stock is simmering.

Step 4

Turn the heat off and leave to cool before straining. Store in glass jars in the fridge or portion into freezer safe bags and freeze until needed.