Dark Vegetable Stock

• 1 tablespoon canola oil or 1 tablespoon 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 potatoes or 1 large potato, scrubbed and coarsely chopped
• 2 celery ribs, with leaves, chopped
• 8 large button mushrooms 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)

1. In a large soup pot, heat the vegetable oil.
2. Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.
3. Add all of the remaining ingredients, cover, and bring to a boil.
4. Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.
5. Strain the stock through a sieve or colander.
6. Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.

canola oil, onion, garlic, carrots, water, sweet potatoes, celery, button mushrooms, fresh parsley, bay leaves, black peppercorn, salt, lentils

Taken from www.food.com/recipe/dark-vegetable-stock-359908 (may not work)