Flavorful Brown Rice and Lentil Stew

4

¾ c Brown Rice ½ c Dried Lentils ½ c Chopped Onion ½ c Sliced Celery ½ c Sliced Carrots ¼ c Fresh Parsley remove ends 1 teaspoon Italian Seasoning 1 Clove Garlic minced 1 Bay Leaf 2½ c Vegetable Broth 2 c Water 1 can (14 – 16 ounce) peeled whole tomatoes, undrained, chopped 1 tablespoon Cider Vinegar (pinch each sugar and salt)

Combine all ingredients in Dutch oven or large saucepan, bring to a boil. Reduce heat, cover and simmer 55 minutes to 1 hour until rice is tender. Remove bay leaf before serving.