Lentil And Brown Rice Soup

Ingredients

1,200 ml chicken broth
1 1/2 lentils
120 gr brown rice
600 gr tomatoes
3 carrots
1 onion
1 celery
3 garlic
1 gr basil
1 gr oregano
1 gr thyme
1 bay leaf
14 gr parsley

Instructions

In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock. Makes about 14 cups. a 1984 Gourmet Mag. favorite