Lentil And Brown Rice Soup

• 5 c. chicken stock or canned chicken broth
• 1 1/2 c. lentils, picked over and rinsed
• 1 c. brown rice
• 2 lb. can tomatoes, drained and chopped (reserve juice)
• 3 carrots, halved lengthwise and cut crosswise into 1/4 inch pieces
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 garlic cloves, minced
• 1/2 tsp. crumbled dried basil
• 1/2 tsp. crumbled dried oregano
• 1/4 tsp. crumbled dried thyme
• 1 bay leaf
• 1/2 c. minced fresh parsley leaves
• 2 Tbsp. cider vinegar or to taste

1. In a heavy kettle, combine the stock, 3 cups water, the lentils, the rice, the tomatoes, the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the oregano, the thyme and the bay leaf.
2. Bring the liquid to a boil and simmer the mixture, covered, stirring occasionally for 45 to 55 minutes or until the lentils and rice are tender.
3. Stir in the parsley, the vinegar and salt and pepper and discard the bay leaf.
4. The soup will be thick and will thicken as it stands.
5. Thin the soup, if desired, with additional hot chicken stock or water.
6. Makes about 14 cups.
7. Serves 6 to 8.

chicken, lentils, brown rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme, bay leaf, parsley, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166797 (may not work)