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