Vegetable Stock
A good rule of thumb is to use vegetables that you may be using in the recipe in which you plan to use the stock. However, be careful to avoid adding strongly flavoured vegetables like Brussels sprouts or beets, as they can overpower the finished product. And do not use vegetables that are past their prime - if you would not add them to the soup, you should not add them to the stock. I like browning the vegetables first, as it helps concentrate their flavours. Yields 6 cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 8 sprigs parsley
- 2 celery stalks
- 1 large onion, peeled
- 2 large carrots, peeled
- 8 cloves garlic, peeled and smashed
- 1/2 cup green lentils, rinsed
- Carbohydrate 2.95836 g
- Cholesterol 0 mg
- Fat 0.20868 g
- Fiber 1.58360001468658 g
- Protein 0.82524 g
- Saturated Fat 0.045744 g
- Serving Size 1 1 Serving (129g)
- Sodium 69.152 mg
- Sugar 1.37475998531342 g
- Trans Fat 0.035588 g
- Calories 16 calories
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 pot. 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
