Rainbow Vegetable Lentil Stew

1 pound lentils (I used brown but any variety would work)

2 carrots

1 yellow onion

1 apple

8 cups vegetable broth

1 bunch fresh curly parsley (wash thoroughly)

1 sixteen ounce can Italian stewed tomatoes

2 Tablespoons nutritional yeast (optional)

Salt and Pepper (to taste)

Begin by soaking lentils for about 20 minutes in a large pot of cold water.  While lentils are soaking, peel and dice onion, carrot and apple, set aside.  Strain and rinse lentils thoroughly. In a large pot combine all ingredients (EXCEPT Parsley, Salt and Pepper) and bring to a boil, once boiled stir thoroughly and reduce heat to lowest setting.  Simmer on low for about 30 minutes, checking periodically giving a gentle stir.   Taste broth for seasoning level and then add a salt, pepper and a generous amount of finely chopped parsley.  Serve immediately and store any unused portion in a tightly sealed glass vessel in refrigerator.