Lentil Stew

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3 cup Brown Lentils

1 tbsp Raw Cider Vinegar

1/2 lb Pastured Bacon

2 quart Roast Chicken Broth or Beef Stock

1 x Yellow Onion, Peeled and Chopped Fine

5 Stalks Celery, Chopped Fine

5 x Carrots, Peeled and Chopped Fine

1 Bunch Parsley, Stemmed and Chopped Fine

Salt, Pepper and Unrefined Extra Virgin Olive Oil to Taste

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