Ingredients

• 7  cups water
• 1  14-1/2-ounce can diced tomatoes
• 2  medium carrots, chopped (1 cup)
• 1  cup dry lentils, rinsed
• 2  medium onions, chopped (1 cup)
• 1  stalk celery, chopped (1/2 cup)
• 1  tablespoon instant chicken bouillon granules
• 2  cloves garlic, minced
• 1  bay leaf
• 1/2  teaspoon dried basil, crushed
• 1/2  teaspoon dried oregano, crushed
• 1/2  teaspoon dried thyme, crushed
• 3/4  cup regular brown rice
• 1/4  cup snipped fresh parsley
• 1/2  teaspoon salt
• 1/2  teaspoon cider vinegar
• 1/4  teaspoon pepper
•   Green onions (optional)

Directions

1. In a Dutch oven or kettle, combine water, undrained tomatoes, carrots, lentils, onions, celery, bouillon granules, garlic, bay leaf, basil, oregano, and thyme. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.

2. Meanwhile, cook the brown rice according to the directions on the package.

3. Remove and discard the bay leaf from lentil mixture. Stir in parsley, salt, vinegar, and pepper. Stir in cooked rice. Garnish each serving with green onions, if you like. Makes 5 or 6 servings.

Note: You can double the recipe. Seal, label, and freeze any remaining soup in a freezer container. To serve, let the soup thaw in the refrigerator overnight, so you won't break up the lentils during heating. Reheat in a saucepan.