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Tomato-Lentil Soup

Ingredients

• 7 cups water
• 1 14.5-ounce can diced tomatoes, undrained
• 1 cup chopped carrot
• 1 cup lentils
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon instant chicken bouillon granules
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme, crushed
• 3/4 cup brown rice
• 1/4 cup snipped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 1/4 teaspoon ground black pepper
• Chopped green onion (optional)

Directions

1. Combine the water, undrained tomatoes, carrot, lentils, onion, celery, bouillon granules, garlic, bay leaf, basil, oregano, and thyme.
2. Simmer, covered, for 45 minutes.
3. Cook rice according to package directions.
4. Discard the bay leaf from lentil mixture.
5. Stir in parsley, salt, vinegar, and pepper.
6. Stir in rice.
7. Garnish each serving with green onion.

Attribution