3 c. water
5 c. chicken stock or canned chicken broth
1 1/2 c. lentils, picked over and washed
1 c. brown rice
2 lb. can tomatoes, chopped in can; save juice
3 carrots, cut into 1/4 inch pieces
1 onion, chopped
1 celery stalk, chopped
3 cloves garlic, minced
1/2 tsp. each dried basil and oregano
1/4 tsp. dried thyme
1 bay leaf
1/2 c. chopped fresh parsley
2 tbsp. cider vinegar

In a large pot combine all ingredients except parsley and vinegar. Bring to a boil and simmer, covered, 45-55 minutes, stirring occasionally to prevent sticking. When rice and lentils are tender, stir in parsley and vinegar and salt and pepper to taste. Discard by leaf. Soup thickens as it stands. Thin it with extra chicken stock if desired.