Lentil and Brown Rice Soup

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

1. In a Dutch oven or stockpot, combine all ingredients except vinegar; bring to a boil.
2. Reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally.
3. 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.food.com/recipe/lentil-and-brown-rice-soup-423765 (may not work)