Flavorful Brown Rice and Lentil Stew

3/4 c Brown Rice 1/2 c Dried Lentils 1/2 c Chopped Onion 1/2 c Sliced Celery 1/2 c Sliced Carrots 1/4 c Fresh Parsley remove ends 1 tsp Italian Seasoning 1 Clove Garlic minced 1 Bay Leaf 2 1/2 c Vegetable Broth 2 c Water 1 can (14 – 16 ounce) peeled whole tomatoes, undrained, chopped 1 tbsp 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.