Long Grain Rice And Lentil Soup

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5 cans (14.5 ounces each) reduced-sodium chicken broth

1 1/2 cups lentils, rinsed and drained

1 cup long grain brown rice

1 can (28 ounces) diced tomatoes

3 carrots, chopped

1 small onion, chopped

1 rib celery, chopped

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

2 tablespoons cider vinegar

1/2 cup finely chopped fresh parsley

ground black pepper

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