Brown Rice and Lentil Soup

5 c. chicken broth

1 ½ c. lentils, rinsed

1 c. brown rice

32 oz. can of chopped tomatoes

3 carrots, chopped in ¼ inch pieces

1 onion, chopped

1 celery stalk, chopped

3 garlic cloves, minced

½ tsp. basil

½ tsp. oregano

¼ tsp. thyme

1 bay leaf

½ c. fresh parsley

2 Tbsp. cider vinegar

In a heavy kettle, combine the broth, lentils, rice, tomatoes (with 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.

This is very filling, yummy, and makes quite a bit. It also freezes really well.

Lizzie Christensen