Lentil Vegetable Soup - Family Recipe

3	tablespoons oil
1	large onion - chopped
1	green pepper - chopped
3	cloves of garlic - minced
8	cups of water
3	8 oz. cans of tomato sauce
1½	cups of lentils
1	cup of brown rice
1	cup of dry white wine
3	carrots - sliced
3	celery stalks - sliced
2	large red potatoes - diced
2	zucchini - sliced
1	teaspoon thyme - crumbled
1	teaspoon dried basil - crumbled

Heat the oil - add the next 3 ingredients, saute until tender (5 minutes).

Add the remaining ingredients. Cover and simmer until the lentils and rice are tender and soup is thick (about 1¼ hours).

Season with salt and pepper.

You may leave out the celery and zucchini. Aunt Ruth's notes also mentioned adding another can of tomoto sauce when the soup is almost finished, if it is too thick.