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Lentil and Brown Rice Soup

5 cups garlic broth, or more
3 cups water, or more
1 1/2 cups lentils, picked over and rinsed
1 cup long-grain brown rice
1 35-ounce can tomatoes, drained (save the juice) and chopped
3 carrots, halved lengthwise and cut crosswise into 1/4 inch pieces
1 large onion, chopped (1 cup)
1 large stalk celery, chopped (1/2 cup)
3 large cloves garlic, minced (1 Tablespoon)
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled oregano
1/2 teaspoon crumbled thyme
1 bay leaf
1/2 cup minced fresh parsley
2 Tablespoons cider vinegar, or to taste
Salt, if desired, to taste
Freshly ground black pepper to taste

In a large, heavy saucepan or Dutch oven, combine the broth (made
by boiling, for about an hour, 1 head of garlic for every quart of
water), water, lentils, rice, tomatoes, reserved tomato juice,
carrots, onion, celery, garlic, basil, oregano, thyme, and bay
leaf. Bring the soup to a boil, reduce the heat, cover the pan,
and simmer the soup, stirring it occasionally, for 45 to 55 minutes
or until the lentils and rice are both tender. Remove and discard
the bay leaf. Stir in the parsley, vinegar, salt and pepper. If
necessary, thin the soup with additional hot broth or water.


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