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.

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