Lentil & Brown Rice Soup

 

2 ½ C. Chicken Broth

1 ½ C. Water

¾ C. Lentils

½ C. Brown Rice

1 ½ C. Canned Tomatoes, diced (reserve juice)

1 C. dried chopped Carrots

½ C. dried chopped Onions

¼ C. dried chopped Celery

½ tsp. Oregano

¾ tsp. Thyme

½ tsp. Basil

1 tsp. dehydrated Garlic

¼ C. Parsley

1 tsp. Cider Vinegar

 

In a large saucepan, combine chicken broth, water, lentils, rice, tomatoes, reserved tomato juice, carrots, onion, celery, garlic and seasoning. Bring to a boil. Reduce heat, cover and simmer; stirring occasionally for 45-55 minutes or until the lentils and rice are both tender. Stir in parsley and vinegar. If necessary, thin the soup with additional hot broth or water.