LENTIL AND BROWN RICE SOUP

5 cups chicken broth
l-l/2 cups lentils, picked over and rinsed
l cup brown rice
a 32-35 oz. can tomatoes, drained, reserving juice and chopped
3 carrots, halved lengthwise & cut crosswise in l/4″ pieces
l onion, chopped
l stalk of celery, chopped
3 garlic cloves, minced
l bay leaf
l/2 tsp. crumbled dried basil
l/2 tsp. crumbled dried oregano
l/4 tsp. crumbled dried thyme
l/2 cup minced fresh parsley leaves
2 tbsps. cider vinegar, or to taste
In a heavy skillet combine the broth, 3 cups water, lentile, rice,
tomatoes with the reserved juice, carrots, onion, celery, garlic,
basil, oregano, thyme and bay leaf. Bring to a boil and simmer the
mixture covetred, stirring occasionally, for 45-55 mins. or until
lentils and rice are tender. Stir in the parsley, vinegar and s&p
to taste, discard the bay leaf. The soup will be thick and will
thicken as it stands. Thin the soup, if desired, with additional
hot chicken broth or water.
Serves 6 to 8.