Lentil and Brown Rice Soup by Ed


5 cups chicken broth 1 1/2 cups lentils 1 cup brown rice 1 28 ounce can tomatoes, drained and chopped, reserve the liquid 3 carrots cut into 1/4 in pieces 1 stack celery, chopped 1 onion chopped 3 cloves garlic, minced 1/2 tsp basil 1/2 tsp oregano 1/4 tsp thyme 1 bay leave 1/2 cup fresh parsley, minced 2 tbs cider vinegar 1 lb smoked sausage( optional )


Combine broth,3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to a boil.

Simmer , uncovered, stirring occasionally, 40-45 minutes, until lentils and rice are tender.

Stir in vinegar and parsley.