6 c. low sodium chicken broth (bouillon cubes)
2 c. water
1 1/2 c. lentils, picked over and rinsed
1 c. brown rice
1 (1 lb. 12 oz.) can whole tomatoes, broken up
3 carrots, peeled, halved and cut into 1/4 inch slices
1 c. chopped onion
1/2 c. chopped celery
Garlic, peeled and minced (optional)
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil
1/2 tsp. dried thyme, crushed
1 bay leaf
1/2 c. minced parsley, fresh or dried
2 tbsp. red wine vinegar
Black pepper to taste

In heavy saucepan, combine broth, water, lentil, rice, tomatoes with juice, carrots, onions, celery, basil, oregano, thyme and bay leaf. Stir occasionally.

Bring to a boil, reduce heat, cover and simmer 45 to 55 minutes until lentils and rice are tender. Discard bay leaf. Stir in parsley, vinegar and pepper with additional water or broth.