5 c. chicken broth
3 c. water
1 1/2 c. lentils (picked over and rinsed)
1 c. long grain brown rice
1 (35 oz.) can tomatoes, drained (save juice) and chop
3 carrots, sliced
1 lg. onion
1 lg. celery stalk, chopped
3 lg. garlic cloves, minced
1/2 tsp. crumbled dried basil
1/2 tsp. crumbled dried oregano
1/2 tsp. crumbled thyme
1 bay leaf
1/2 c. fresh parsley
1 tbsp. cider vinegar
Salt and pepper to taste

In heavy saucepan or large Dutch oven, combine broth, water, lentils, rice, tomatoes, reserved tomato juice, carrots, onion, celery, garlic and spices. Bring soup to boil, reduce heat, cover pan and simmer soup, stirring occasionally for 45 to 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.