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5 cups chicken broth
1 1/2 cups lentils
1 cup brown rice
2 can tomatoes
1 can carrots
2 onion, chopped
2 stalk celery, chopped
3 garlic cloves, minced
1/2 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1 bay leaf
1/2 cups parsley flakes
2 tbs cider vinegar
In a Dutch oven combine broth, 3 cups water, lentils,
rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf.
Bring to boil, reduce heat, cover and simmer for 45-55 minutes. Stir occasionally. When lentils and rice are tender, stir in parsley, vinegar, salt and pepper to
taste. The soup will be thick and will thicken more as it stands. Thin to desired consistency with adding more chicken stock.
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