Gluten Free Broth by the Pot

Two cups of lentils, chopped organic leek and onion (after extensive desoiling), chopped carrots, parsnips, celery, and potato, Garden peas, black pepper, mustard powder, paprika,cayenne pepper, vegetable stock, two dashes of Lee & Perrins Worcester sauce, rosemary, thyme, and a little coriander. Leeks and onion browned in a little butter and olive oil.

Gluten Free Broth