A hearty, nutritious and satisfying lentil, brown rice and vegetable soup.

Lentil Brown Rice Soup

5 cups chicken or vegetable broth
3 cups water
1 1/2 cups lentils
1 cup uncooked brown rice
2 (16-ounce) cans whole tomatoes, chopped
3 carrots, peeled and sliced
1 onion, chopped
1 celery rib, chopped
3 garlic cloves, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1/2 cup chopped flat-leaf parsley
2 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon ground pepper

1. In a heavy kettle, combine chicken broth, water, lentils, brown rice, chopped whole tomatoes (undrained), sliced carrots, chopped onion, chopped celery rib, crushed garlic cloves, basil, oregano, thyme, and bay leaf. Bring the mixture to a boil and simmer, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender.
2. Stir in chopped parsley, cider vinegar, salt, and pepper. Remove the bay leaf before serving.

Makes 8 servings.