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
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
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.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 69.2mg||2 %|
|Potassium 259mg||7 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 1.4g|
|Protein 0.8g||1 %|
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Calories per serving: 16
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