• Prep-time: / Ready In:
  • Makes about 6 cups
  • Serving size: 1 cup
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Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for later use. This is my go-to stock recipe, but you can use whatever vegetables you have available.

By Del Sroufe,

Ingredients

  • 1 large onion, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 cloves garlic, peeled and smashed
  • 8 sprigs parsley
  • ½ 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 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.
Nutritional Information:

Per serving (1 cup): 10 calories, 2 g carbohydrates, 0 g protein, 0 g total fat, 0 g saturated fat, 0 g cholesterol, 23 mg sodium, 0 g fiber, 1 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (1)

(5 from 2 votes)

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Jennifer

Hi! I’m curious about the addition of lentils here, what they impart in the stock flavors? Thanks!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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