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