7 c. organic chicken or vegetable broth (or 7 c. water with good quality soup base)
1 - 15 oz can petite diced tomatoes
1 c. baby carrots, sliced thin
1 c. dry brown lentils (rinsed & drained)
1 large onion, diced
2 cloves garlic, minced
1 large celery stalk, chopped
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 bay leaf
1 tsp parsley flakes
1 c. brown rice
2 & 1/2 c. water
In Dutch Oven or large saucepan, combine all ingredients except rice & 2 & 1/2 c. water. Bring to boiling; cover & reduce to simmer. Let simmer for 45 minutes.
Meanwhile, put rice & 2 & 1/2 c. water in medium saucepan. Bring to a boil; cover & reduce to simmer for 30 minutes or until all liquid is absorbed.
Gently stir cooked rice into soup. Simmer 10 minutes more.
Serve with crusty baguette.