At school, I dissolved faux chicken bouillon cubes in hot water for lunch. (thebloomingplatter.com)
But the second time I made it I didn't have stock so I put a couple chicken bouillon cubes in three cups hot water and used that as my «stock». (mommymusings.com)
1 tbsp olive oil 3 large carrots, peeled & thinly sliced 3 stalks of celery, thinly sliced 1 cup of red lentils 1 cup of chopped rhubarb (fresh if you can get it, but frozen works well) 2 vegetable bouillon cubes + 4 cups of water 1 tomato, chopped 1 handful of chopped parsley (rockmyvegansocks.com)