Lentil And Brown Rice Soup - cooking recipe

Ingredients

1 (28 oz.) can crushed tomatoes
1 (46 oz.) can vegetable juice (e.g., V-8)
3 c. water
1 1/2 c. lentils, picked over and rinsed
1 c. brown rice
3 carrots, halved lengthwise, then sliced 1/4-inch thick
1 large onion, chopped
3 cloves garlic, minced
1/2 tsp. crumbled dried basil
1/2 tsp. crumbled dried oregano
1/2 tsp. crumbled dried thyme
2 Tbsp. cider vinegar
1 bay leaf
salt and pepper

Preparation

In heavy Dutch oven or stock pot, combine all but salt, pepper and vinegar.
Bring to a boil and simmer, covered, stirring occasionally, 45 minutes to an hour (until lentils and rice are tender).
Discard bay leaf.
Stir in salt and pepper and vinegar to taste.
This is a thick soup that will thicken further upon standing.
It may be thinned, if desired, with additional hot water or vegetable juice.
Serve with a green salad and crusty French bread for a tasty, filling meal.
Keeps well in freezer.