Lentil Vegetable Soup - Jewish Cookbook

Ingredients

• 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