Brown Rice And Lentil Soup

• 1 1/2 c. diced carrots
• 1 c. chopped onion
• 1/2 c. chopped celery
• 1 c. sliced mushrooms
• 3 cloves garlic, chopped
• 8 c. chicken stock
• 14 oz. can tomatoes, chopped
• 1 1/2 c. red lentils
• 1 c. uncooked brown rice
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. dried oregano
• 1/2 tsp. dried red pepper flakes
• 2 bay leaves
• salt and crushed peppercorns to taste

1. Combine vegetables, stock, tomatoes, lentils, rice and herbs. Bring to a boil and simmer, stirring occasionally until lentils and rice are tender, about 45 minutes.
2. Additional stock may be needed toward end of cooking.
3. Makes 8 servings. Freezes well.

carrots, onion, celery, mushrooms, garlic, chicken, tomatoes, red lentils, brown rice, basil, thyme, oregano, red pepper, bay leaves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985981 (may not work)