Lentil and Brown Rice Soup

Heat the olive oil over medium-high heat in a Dutch oven. Add onions and saute for 5-7 minutes, until translucent and a bit golden. Add the garlic and saute for another 1-2 minutes.

Add carrots and celery; saute another 1-2 minutes. Add basil, oregano, and thyme and give everything a stir.

Add chicken broth, tomatoes, lentils, and rice (see note below). Bring soup to a boil, then turn down to a simmer. Cover and simmer for 30-45 minutes (depending on how long your lentils take to cook). Stir in vinegar at end if using.

Note: If you’re in a hurry, omit the dried rice and instead stir in 3 cups of cooked rice (leftovers or Ready Rice) into the soup at the end.

Serve with crusty Italian bread. Yum! Serving size is about 1 cup.