Serves 10

Ingredients:

• 2 tablespoons oil
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 (16-ounce) bag lentils
• 10 cups water
• 2 vegetable bouillion cubes
• 3 medium-sized carrots, sliced
• 3 celery stalks, sliced
• 1 (15-ounce) can navy beans
• 2 (15-ounce) cans stewed or diced tomatoes, undrained
• 1/4 cup uncooked brown rice
• 1/2 cup white wine
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Dash of oregano
• Salt and freshly ground black pepper to taste

Preparation: Heat oil in large pot over medium heat. Saute onion and garlic about 5 minutes, or until tender. Add remaining ingredients. Reduce heat to low, and cook 1-1/2 to 2 hours, or until rice and vegetables are tender.