Lentil And Brown Rice Soup

• 5 c. chicken broth (or more)
• 3 c. water (or more)
• 1 1/2 c. lentils, picked over and rinsed
• 1 c. long-grain brown rice
• 1 (35 oz.) can tomatoes, drained and chopped (save juice)
• 3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
• 1 large onion, chopped
• 1 large stalk celery, chopped
• 3 large cloves garlic, minced (1 Tbsp.)
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1/2 c. minced parsley
• 2 Tbsp. cider vinegar or to taste
• salt and pepper

1. In a large heavy saucepan, combine all, except parsley, vinegar, salt and pepper.
2. Bring to a boil.
3. Reduce heat.
4. Cover pan and simmer, stirring occasionally for 45 to 55 minutes or until lentil and rice are tender.

chicken broth, water, lentils, longgrain brown rice, tomatoes, carrots, onion, stalk celery, garlic, basil, oregano, thyme, bay leaf, parsley, cider vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985990 (may not work)