Serves:

Ingredients:

3 tb Olive oil
2 ea Potatoes; red, diced
3 ea Carrots; sliced
1 c Brown rice
3 cn Tomato sauce; (8 oz. cans)
3 ea Cl Garlic; minced
1 ea Onion; chopped
1 ts Basil; dried, crumbled
2 ea Zucchini; sliced
3 ea Celery; sliced
1 c Dry white wine
1 1/2 c Lentils
8 c Water
1 ea Green bell pepper; chopped
1 ts Thyme;dried, crumbled

Method:

Heat oil in heavy large saucepan over medium-high heat.
Add onions, green bepper and garlic and saute until tender, about 5 minutes.
Add remaining ingredients.
Cover and simmer until ltentils and rice are tender and soup is thick, about 1 hour, 15 minutes.
Season with salt and pepper.