Ingredients
- 10 parsley sprigs
- 6 thyme sprigs
- 4 garlic (cloves peeled)
- 4 outer stalks of celery
- 3 sage leaves
- 2 carrots
- 2 borage leaves (handfuls)
- 2 bay leaves
- 1 onion
- 1 cubed winter squash
- 1 chard stems (cut into)
- 1 in lengths
- 1 potato
- 1 potato parings (thick)
- 1/2 celery root
- 1/2 in squares
- 1/4 lentils
- 8 1/2 c water (cold)
- 1 c leek greens
- 2 tb butter
- 2 ts nutritional yeast
- 1 ts salt
- 1/4 ts thyme (dried)
HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups
