5 c. chicken broth
3 c. water
1 1/2 c. lentils, rinsed
1 c. brown rice
1 (35 oz.) can tomatoes, chopped
3 carrots, cut sm.
1 lg. onion, chopped
1 lg. stalk celery, chopped
3 lg. cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1/2 c. minced parsley
2 tbsp. cider vinegar
Salt & pepper

In large heavy pan combine all but last 3 ingredients. Bring to a boil, reduce heat, cover pan and simmer stirring occasionally for 45 to 55 minutes until lentils are tender. Remove bay leaf. Stir in parsley, vinegar, salt and pepper. If necessary thin soup with additional broth or water. Sometimes I use V-8 juice. Easiest soup I've ever made. Only a knife and a pot. Complete protein without fat or meat.