Lentil And Brown Rice Soup

• 1 cup dried brown lentils, rinsed and picked over
• 1/2 cup long grain brown rice
• 3 cups chicken broth or 3 cups vegetable broth
• 4 cups water
• 2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• fresh ground pepper, to taste
• 2 garlic cloves, minced
• 2 stalks celery, chopped
• 1 small yellow onion, chopped
• 2 carrots, sliced
• 1 (14 1/2 ounce) can whole tomatoes, coarsely chopped with juice
• 1 tablespoon cider vinegar
• fresh grated parmesan cheese

1. Add lentils to a large soup pot.
2. Add in the next 11 ingredients; stir.
3. Bring to a boil; lower heat to medium-low and simmer, covered for 45 minutes.
4. Add in tomatoes, vinegar, and simmer over low heat, uncovered, for about 15 minutes.
5. Ladle into individual bowls and sprinkle with parmesan cheese.

brown lentils, long grain brown rice, chicken broth, water, salt, oregano, thyme, fresh ground pepper, garlic, stalks celery, yellow onion, carrots, tomatoes, cider vinegar, parmesan cheese

Taken from www.food.com/recipe/lentil-and-brown-rice-soup-141633 (may not work)