5 c. chicken broth
1 1/2 c. lentils, picked over & rinsed
1 c. brown rice
1 lb. smoked sausage, cut into 1/4" pieces
32-34 oz. can tomatoes, drained, reserving the juice & chopped
3 carrots, cut in 1/4" pieces
1 onion, chopped
1 celery stalk, chopped
3 garlic cloves, minced
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/4 tsp. dried thyme, crumbled
1 bay leaf
1/2 c. fresh parsley, minced
2 tbsp. cider vinegar, or to taste

In large heavy soup pot, combine the broth, 3 cups of water, lentils, rice, sausage, tomatoes with the reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring the liquid to a boil and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and the rice are tender. Stir in the parsley, vinegar, salt and pepper to taste. Discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water. Serves 6 to 8.

May also be made in crock pot. Cook at high setting for about 4 hours.