Lentil And Brown Rice Soup(Serves 4 To 6) - cooking recipe

Ingredients

5 c. chicken broth
3 c. water
1 1/2 c. lentils, picked over and rinsed
1 c. long grain rice
1 (35 oz.) can crushed tomatoes, save juice
3 carrots, diced
1 c. onion, chopped
1/2 c. celery, chopped
3 large garlic cloves, chopped (1 Tbsp.)
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1/2 c. parsley
2 Tbsp. cider vinegar
salt and pepper to taste

Preparation

In a large, heavy pot combine all but the last 3 ingredients. Bring to a boil, reduce the heat, cover the pot and simmer.
Cook for 45 to 55 minutes, stirring occasionally, or until the rice and lentils are both tender.
Remove and discard the bay leaf.
Stir in parsley, vinegar, salt and pepper.
If necessary, thin the soup with hot water.