Lentil-Vegetable Super Soup

• 2 Tbs. oil
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 16-oz. bag lentils
• 10 cups water
• 2 vegetable bouillon cubes
• 3 medium-sized carrots, sliced
• 3 celery stalks, sliced
• 1 15-oz. can navy beans
• 2 15-oz. cans stewed or diced tomatoes, undrained
• 1/4 cup dry brown rice
• 1/2 cup white wine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• Dash of oregano
• Salt and freshly ground black pepper to taste
• 1 0.2-oz. pkg. dried nori seaweed, crumbled for garnish

1. Heat oil in large pot over medium heat.
2. Saute onion and garlic about 5 minutes, or until tender.
3. Add remaining ingredients.
4. Reduce heat to low, and cook 1 1/2 to 2 hours, or until rice and vegetables are tender.
5. To serve, ladle portions into individual bowls, and sprinkle with dried seaweed.

oil, onions, garlic, lentils, water, vegetable bouillon cubes, carrots, celery stalks, navy beans, tomatoes, brown rice, white wine, thyme, basil, oregano, salt

Taken from www.vegetariantimes.com/recipe/lentil-vegetable-super-soup/ (may not work)