2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced peeled carrot
2 cloves garlic, minced
3/4 cup uncooked brown rice
2 1/2 cups vegetable stock
1 (14.5-ounce) can diced tomatoes
1/2 cup lentils, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon cider vinegar
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf

1. Heat a stockpot over medium heat. Add oil and sauté onion, celery, carrot and garlic for 5 minutes or until softened. Stir in rice and sauté an additional 3 minutes. Add stock, tomatoes, lentils, parsley, vinegar, Italian seasoning, salt, pepper and bay leaf; bring to a boil.
2. Reduce the heat and simmer, uncovered, stirring occasionally for 1 hour or until rice is tender.
3. Remove and discard bay leaf. Serve hot.

Makes 4 servings.