Lentil And Brown Rice Soup(Vegetarian Recipe; Serves 6 Or More)

• 2/3 c. raw lentils, sorted and rinsed
• 1/3 c. raw brown rice
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 2 Tbsp. soy sauce
• 2 bay leaves
• 1 small onion, finely chopped
• 2 medium carrots, thinly sliced
• 1 large celery stalk, finely chopped
• handful of chopped celery leaves
• 14 oz. can plum tomatoes, chopped
• 1/4 c. dry red wine
• 1 tsp. each: dried basil and paprika
• 1/2 tsp. each: dried oregano and dried thyme
• salt and freshly ground pepper to taste

1. Serve the first 6 ingredients in a soup pot and cover with 6 cups of water.
2. Bring to a boil and simmer, covered, over moderate heat for 10 minutes.
3. Add all of the remaining ingredients, except salt and pepper.
4. Simmer over low heat for 40 to 45 minutes, or until the vegetables, rice and lentils are done to your liking. Add salt and pepper to taste.

lentils, brown rice, olive oil, garlic, soy sauce, bay leaves, onion, carrots, celery stalk, handful, tomatoes, red wine, basil, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315748 (may not work)