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 (cut in 1/2 lengthwise; cut into 1/4 inch pieces)
1 lg. onion, chopped (1 c.)
1 lg. celery stalk, chopped (1 c.)
3 lg. cloves garlic, 1 tbsp. minced
1/2 tsp. crumbled, dried basil
1/2 tsp. crumbled, dried oregano
1/2 tsp. crumbled, dried thyme
1 bay leaf
1/2 c. minced, fresh parsley
2 tbsp. cider vinegar, or to taste
Salt, if desired
Freshly ground pepper

In Dutch oven, combine broth, water, lentils, rice, tomatoes, reserved tomato juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf.

Bring soup to boil; reduce heat, cover pan and simmer, stirring occasionally for 45-55 minutes or until lentils and rice are both tender. Remove and discard bay leaf.

Stir in parsley, vinegar, salt, and pepper. If necessary, thin soup with additional hot broth or water.