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Lentil and Brown Rice Soup

5 cups chicken broth or 5 cups vegetable broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
1 (28 oz.) can crushed tomatoes
3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
1 onion, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled oregano
1/4 teaspoon crumbled dried thyme
1 bay leaf
10 oz. package baby spinach or baby kale

Combine broth, 3 cups water, lentils, rice, and tomatoes with reserved juice, carrots, onion, celery,and the herbs and bring to boil.

Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.

Add the chopped greens and simmer for 10-15 minutes longer, serve

For the Carnivore: add 8 oz. chopped smoked sausage




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