Vegetable Stock

I will never buy store bought stock again.  Why would I do that when I can make my own with veggies that I'm not going to use or stems from bunches of herbs?  It requires absolutely no thought, just throw it all in a pot of water and simmer for an hour. Then use right away as a base for any dish, or freeze.  Homemade stock is the difference between, for example, a lentil dish that taste like a lentil dish, or one that tastes mouth-watering.