Vegetable Stock
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Vegetable Stock
Prep Time: 0 minutes
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4
Makes about 6 cups
Ingredients
- piece large onion, peeled and chopped
- piece large carrots, peeled and chopped
- piece celery stalks
- clove garlic, peeled and smashed
- piece parsley
- cup green lentils
Instructions
- Scrub the vegetables and chop them roughly into 1-inch chunks.
- In a large pot, add the onion, carrots, celery, garlic, parsley, and lentils and cook them over high heat for 5 to 10 minutes, stirring frequently. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add 2 quarts of water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain the stock carefully and discard the solids.
Note: Vegetable stock keeps for up to a week in the refrigerator and several months in the freezer. Freeze stock in ice cube trays, and then keep frozen stock cubes on hand to add to dishes that call for small quantities of stock or water.