Instructions: MAKES 6 CUPS EGG- & DAIRY-FREE

This deeply savory vegetable stock is indispensable to the Onion Sonata

(see separate recipe), but you can use it anytime you need a hearty flavor boost. Celery root, potato and lentils give it extra body. You can prepare stock up to 3 days ahead and refrigerate. This also freezes well - for several months or more - which makes it a snap to prepare soup on short notice.

1. In large pot, heat oil over medium-high heat. Add leek greens, garlic, carrots, celery root and potato and cook, stirring occasionally, 7 minutes.

2. Stir in remaining ingredients along with 11 cups cold water. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until lentils are tender, about 45 minutes.

3. Cool slightly. Strain stock through a sieve into large bowl, pressing on solids to extract as much liquid as possible. Discard solids. Cool stock before refrigerating or freezing.

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