Vegetable-Lentil Stew - cooking recipe

Ingredients

2 cups dry lentils
3/4 cup uncooked brown rice
1 (28 ounce) can tomatoes, undrained and chopped
1 (48 ounce) can tomato juice
4 cups water
4 -5 cloves garlic, minced
1 large onion, chopped
3 celery ribs, sliced
4 carrots, sliced
1 bay leaf
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon pepper
3 tablespoons chopped fresh parsley
1 zucchini, chopped
2 medium potatoes, peeled and chopped
2 tablespoons lemon juice
1 teaspoon dry mustard
salt

Preparation

In a large Dutch oven, mix together the first 15 ingredients.
Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
Add more water or tomato juice if necessary.
Stir in the remaining ingredients.
Cover and continue cooking until vegetables are tender, usually 1 hour.