Lentil And Brown Rice Soup

• 1/2 c. lentils, rinsed and picked over
• 1/2 c. brown rice, rinsed
• 2 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/4 c. finely chopped onion
• 1 small carrot, diced
• 1/2 stalk celery, diced
• 1 large tomato, diced
• 4 c. chicken stock
• 1/2 c. dry white wine
• 2 Tbsp. soy sauce
• 1 large bay leaf
• 1 tsp. dried basil
• 1 tsp. paprika
• 1 tsp. dried thyme leaves
• salt and freshly ground black pepper

1. In a large, heavy saucepan, place the lentils, rice, oil, garlic, onion, carrot, celery, tomato, stock, wine, soy sauce, bay leaf, basil, paprika and thyme.
2. Salt and pepper to taste.
3. Place over high heat and bring the mixture to a boil.
4. Reduce the heat and simmer the soup, covered, for about 45 minutes, or until the rice and lentils are cooked, but not mushy.
5. Correct the seasonings and serve hot.
6. Serves 4 to 6.

lentils, brown rice, olive oil, garlic, onion, carrot, celery, tomato, chicken stock, white wine, soy sauce, bay leaf, basil, paprika, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=976141 (may not work)