Categories: Soups/stews, Vegetables, Rice/grains 
      Yield: 6 servings 
  
      5 c  Chicken broth                       1    Celery, chopped 
  1 1/2 c  Lentils, picked over and rin        3    Garlic cloves, minced 
           -ed                               1/2 ts Basil 
      1 c  Brown rice                        1/2 ts Oregano 
     32 oz Tomatoes, drained, reserving      1/4 ts Thyme 
           -uice, and chopped                  1    Bay leaf 
      3    Carrots, in 1/4 inch pieces       1/2 c  Fresh parsley, minced 
      1    Onion, chopped                      2 tb Cider vinegar (or to taste) 
  
  In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes 
  and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay 
  leaf.  Bring mixture to a boil and simmer, covered, stirring occasionally, 
  for 45-55 minutes or until lentils and rice are tender. Stir in parsley, 
  vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be 
  thick and will thicken more as it stands. Thin, if desired, with chicken 
  stock. 
   
  Makes about 14 cups. 
   
  a 1984 Gourmet Mag. favorite