Lentil And Brown Rice Soup - cooking recipe

Ingredients

5 c. chicken broth (or more)
3 c. water (or more)
1 1/2 c. lentils, picked over and rinsed
1 c. long-grain brown rice
1 (35 oz.) can tomatoes, drained and chopped (save juice)
3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 large onion, chopped
1 large stalk celery, chopped
3 large cloves garlic, minced (1 Tbsp.)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 bay leaf
1/2 c. minced parsley
2 Tbsp. cider vinegar or to taste
salt and pepper

Preparation

In a large heavy saucepan, combine all, except parsley, vinegar, salt and pepper.
Bring to a boil.
Reduce heat.
Cover pan and simmer, stirring occasionally for 45 to 55 minutes or until lentil and rice are tender.