5 cups chicken stock, plus 3 cups water
1 cup brown rice
1 1/4 cups lentils
2 (16 oz.) cans tomatoes, chopped with juice
3 carrots, sliced
1 rib celery, sliced
3 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1 bay leaf
1/2 cup fresh parsley

Combine all except parsley and simmer 45-60 minutes. Remove bay leaf and add parsley.

Optional: Cooked ham or chicken or a ham bone may be added.

NOTE: This makes a big pot full, but is very easy to half. Salt and pepper to taste while cooking.