Vegetable-Lentil Stew

• 2 cups dry lentils
• 3/4 cup uncooked brown rice
• 1 (28 ounce) can tomatoes, undrained and chopped
• 1 (48 ounce) can tomato juice
• 4 cups water
• 4 -5 cloves garlic, minced
• 1 large onion, chopped
• 3 celery ribs, sliced
• 4 carrots, sliced
• 1 bay leaf
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon pepper
• 3 tablespoons chopped fresh parsley
• 1 zucchini, chopped
• 2 medium potatoes, peeled and chopped
• 2 tablespoons lemon juice
• 1 teaspoon dry mustard
• salt

1. In a large Dutch oven, mix together the first 15 ingredients.
2. Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
3. Add more water or tomato juice if necessary.
4. Stir in the remaining ingredients.
5. Cover and continue cooking until vegetables are tender, usually 1 hour.

lentils, brown rice, tomatoes, tomato juice, water, garlic, onion, celery, carrots, bay leaf, basil, oregano, thyme, pepper, parsley, zucchini, potatoes, lemon juice, mustard, salt

Taken from www.food.com/recipe/vegetable-lentil-stew-39677 (may not work)