Lentil and Brown Rice Soup

Ingredients

• 3/4 cup brown rice
• 1 cup dried lentils (NOTE: I used green lentils, which are really versatile, but I imagine you can use which ever variety you like the best.)
• 1 onion, chopped
• 1/2 cup chopped celery
• 2 carrots, peeled and sliced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 cups veggie broth
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon cider vinegar
• salt and pepper, to taste

Directions

1. In a large stockpot or Dutch oven, combine the rice, lentils, onion, celery, carrots, basil, oregano, thyme, bay leaf, broth, and tomatoes.
2. Bring to a boil and reduce the heat.
3. Cover and simmer for 1 hour, or until the lentils and rice are tender.
4. Remove and discard the bay leaf.
5. Stir in the vinegar and season with salt and pepper.

Yield

Makes 6 servings

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