6 low salt chicken bouillon cubes or 3 tbsp. plus 1 tsp. instant chicken broth granules or homemade chicken broth
1 lb. dried brown lentils, rinsed and cleaned
1 1/2 c. uncooked brown rice
1 (28 oz.) can tomatoes (no salt), cut up
4 lg. carrots, sliced thin (1 1/2 c.)
1 lg. onion, chopped (1 c.)
1 lg. rib celery, chopped (1/2 c.)
2 bay leaves
1 1/2 tsp. minced garlic
1 1/2 tsp. dried oregano
1 tsp. dried thyme
1/4 c. chopped fresh parsley
2 tbsp. cider vinegar

Bring 8 cups water to boil; add bouillon and stir to dissolve or 8 cups of homemade chicken broth. Add remaining ingredients, except parsley and vinegar. Return to a boil; heat. Simmer, partially covered, stirring occasionally for about 1 hour or until rice and lentils are tender. Add parsley and vinegar and 3 more cups water. Bring just to a boil. Discard bay leaves. When reheating, more water may be needed. Makes 17 cups. Freezes well.