Tim Dineen

  • 5 cups chicken broth
  • 1 1/2 cups lentils
  • 1 cup brown rice
  • a 32-to 35-ounce can tomatoes, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 1 stalk of celery, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1/2 cup minced fresh parsley leaves
  • 2 tablespoons cider vinegar, or to taste

In a heavy kettle combine the broth, 3 cups water, the lentils, rice, tomatoes with the reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.