2 tbsp. vegetable oil
1 med. onion, chopped
3 carrots, sliced or chopped
3 stalks celery, sliced
2 (28 oz.) cans tomatoes, whole, not stewed or 2 lb. fresh, sliced
2 tbsp. tomato paste
2 c. chicken broth (1 can mixed with 1 can water)
1 c. water
1 bay leaf
1 tbsp. chopped parsley or 2 tsp. dried
1/8 tsp. pepper
Dash of thyme
Dash of tarragon
1/2 to 3/4 c. lentils, rinsed
1/3 to 2/3 c. uncooked brown rice

In large soup pot heat oil. Cook onion, carrot, and celery for 5 minutes or until soft. Add tomatoes and cook 3 minutes. Stir in tomato paste and cover and cook 7-10 minutes, stirring often. In blender, process mixture until pureed. Stir in broth and next 6 ingredients. Bring to a boil. Add lentils and rice. Cover and simmer 45 minutes until lentils and rice are tender. Remove bay leaf and serve. Good with shredded colby or cheddar cheese on top. The cheese completes the protein in the lentils making this a main dish soup.