Lentil And Brown Rice Soup

• 2 quarts water
• 3/4 cup dried lentils, rinsed
• 1/2 cup uncooked brown rice
• 1 envelope onion soup mix
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium carrot, diced
• 1/2 cup diced celery
• 1 tablespoon minced fresh parsley
• 4 chicken bouillon cubes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon cider vinegar, optional

1. In a Dutch oven or soup kettle, combine all ingredients except vinegar; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally. Stir in vinegar if desired.

water, dried lentils, brown rice, onion soup, tomatoes, carrot, celery, parsley, chicken bouillon cubes, basil, oregano, salt, pepper, thyme, cider vinegar

Taken from www.tasteofhome.com/recipes/lentil-and-brown-rice-soup/ (may not work)