Vegetable Stock

From: Forks Over Knives

Makes about 6 cups

INGREDIENTS:

1 large onion, peeled and chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped

8 cloves or garlic, peeled and smashed

8 sprigs of parsley

1/2 cup green lentils, rinsed

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.  Cook over high heat for 5-10 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 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.

Low-sodium vegetable stock can also be purchased from your local supermarket.