I have tried many homemade vegetable broth recipes. I prefer to make my own because store-bought vegetable broth is salty, expensive, or both. After much experimenting, I’ve settled on this one.
Easy Vegetable Broth
adapted from Forks Over Knives
Ingredients:
1 tablespoon vegetable oil
1 sweet onion, peeled and chopped
6-8 large cloves of garlic, minced
2 large carrots, peeled and sliced into half inch pieces
1/2 cup green lentils, rinsed
2 quarts water
Directions:
Over medium heat, heat oil in a large pot. Add onion and saute until nearly translucent. Add garlic and continue to saute, stirring occasionally, until garlic begins to caramelize. Add remaining ingredients- carrots, lentils, and water- and bring to a boil. Once boiling, lower the heat to a simmer and cook, uncovered, for 30 minutes. Strain vegetables and lentils through a colander and discard the solids. Store liquid in the fridge for up to a week or freeze for up to three months in the freezer.
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