Finding a good vegetable broth can sometimes be difficult. I really like the nice light flavor combination of these vegetables and seasonings, with the added richness of the lentils and mushrooms. Simple to make, you just simmer all together in a big, covered pot.
When it has cooled, I strain it and freeze the broth in one-cup portions; preferably in canning jars as they can go directly from the freezer to the microwave. It is handy to freeze some in an ice-cube tray to have small amounts for stir-frying without oil.
8 cups water
4 large stalks celery cut into 1-inch pieces
3 large carrots cut into 1-inch pieces
1 large yellow onion, 2 cups
1 cup of parsley, rough chopped to measure do not pack
6 large baby Bella mushrooms or mushrooms of your choice, 1 rounded cup sliced and pressed down
1/3 cup green lentils
2 tbsp nutritional yeast flakes
1/2 tsp dried marjoram or savory
1 1/4 tsp dried oregano
1 1/4 tsp dried basil
6 cloves garlic, peeled and sliced
2 tsp salt
1 tbsp lemon juice, opt.