Dark Vegetable Stock - cooking recipe

Ingredients

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)

Preparation

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