Dark Vegetable Stock

Ingredients

• 1 tablespoon canola oil or vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, unpeeled and smashed with the broad side of a knife
• 2 carrots, peeled and chopped
• 10 cups water
• 1 large sweet potato or potato, scrubbed and coarsely chopped
• 2 celery ribs, with leaves, chopped
• 8 large button mushrooms, chopped or 1 portabella mushroom, chopped
• 1 cup fresh parsley, chopped
• 2 bay leaves
• 1/4 teaspoon whole black peppercorn
• 1/2 teaspoon salt
• 6 cloves, whole
• 1/2 cup lentils, rinsed (optional)

Directions

1. 1

   In a large soup pot, heat the vegetable oil.

2. 2

   Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.

3. 3

   Add all of the remaining ingredients, cover, and bring to a boil.

4. 4

   Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.

5. 5

   Strain the stock through a sieve or colander.

6. 6

   Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.