1 c. lentils
1 c. long grain brown rice
1 (14 1/2 oz.) can chicken broth
4 c. water
1 clove garlic (minced)
1 lg. onion (diced)
1 stalk celery (cut)
2-3 stalks parsley (minced)
Grind of black pepper
Pinch of basil
Pinch of oregano
1 bay leaf
Juice of 1/2 lemon
2 carrots, scrubbed and cut in 1/2 inch pieces
2 lg. or 4 sm. red potatoes, scrubbed and diced in 1/2 inch pieces

In large pot or Dutch oven combine lentils, rice, broth, water, garlic, onion, celery and parsley. Add seasonings (including lemon juice) and bring to a boil. Turn heat down and simmer 40 minutes. Add carrots and simmer 10 minutes. Add potatoes and simmer another 15 minutes or until potatoes and carrots are just tender. Add extra water if needed.