Ingredients
- 5 cups chicken broth
- 1 1/2 cups lentils , rinsed
- 1 cup brown rice
- 58 ounces canned diced tomatoes , (2 29-ounce cans)
- 3 carrots , sliced into 1/4 inch pieces
- 1 large onion , chopped
- 1 stalk celery , chopped
- 3 cloves garlic , minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons apple cider vinegar
Instructions
- In a large pot on high heat, add three cups water, chicken broth, lentils, rice, carrots, onion, celery, garlic, basil, oregano, thyme, bayleaf, salt and pepper.
- Bring to a boil, then reduce to medium-low heat and cover. Cook for 45-50 minutes.
- Stir in apple cider vinegar and serve.
Nutrition
Calories: 193kcal | Carbohydrates: 36g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 682mg | Potassium: 521mg | Fiber: 10g | Sugar: 2g | Vitamin A: 3094IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 3mg
