Lentil Soup
5 c. broth
3 c. water
1 1/2 c. lentils, picked over and rinsed
1 c. long-grain brown rice
35 oz. canned tomatoes
3 carrots, chopped into medium sized pieces
1 large onion, chopped
1 large stalk celery, chopped
3 large cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 bay leaf
1/2 c. fresh parsley
salt and pepper to taste

In a large heavy pot, combine all ingredients but salt and
pepper.  Bring to a boil, reduce heat and simmer 45-55 minutes,
stirring occasionally.  Add salt and pepper.