Lentil And Brown Rice Soup

Servings: 6
Ingredients:

5 c  Chicken Broth
1 1/2 c  Lentils *
1 c  Brown Rice
32 oz Tomatoes **
3    Carrots, In 1/4 Inch Pieces
1    Onion, Chopped
1    Celery, Chopped
3    Garlic Cloves, Minced
1/2 ts Basil
1/2 ts Oregano
1/4 ts Thyme
1    Bay Leaf
1/2 c  Fresh Parsley, Minced
2 tb Cider Vinegar (Or To Taste)

* Lentils should be picked over and rinsed. ** Reserve tomatoe juice.
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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. A 1984 Gourmet Magazine favorite.