5 c. chicken stock or canned chicken broth
3 c. water
1 1/2 c. lentils, picked over and rinsed
1 c. brown rice
1 (2 lb.) can tomatoes, drained and chopped, juice reserved
3 carrots, halved lengthwise and cut crosswise into 1/4 inch pieces
1 onion, chopped
1 stalk celery, chopped
3 garlic cloves, minced
1/2 tsp. crumbled dried basil
1/2 tsp. crumbled dried oregano
1/4 tsp. crumbled dried thyme
1 bay leaf
1/2 c. minced fresh parsley leaves
2 tbsp. cider vinegar or to taste
Salt and pepper

In a heavy kettle, combine the stock, water, lentils, rice, tomatoes, reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf; bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, vinegar, and salt and pepper to taste, and discard the bay leaf. the soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken stock or water. Makes about 14 cups, serving 6 to 8.