Brown Rice, Lentil, & Onion Soup

Source: mahatmarice.com

2 TB oil
4 cups sliced white onion (about 2 onions)
1 TB sugar
2 cloves garlic, minced
1 cup white wine
3 1/2 quarts vegetable broth
(or three 32oz. containers plus 2 cups water)
3/4 cup uncooked brown lentils
1 cup uncooked brown rice
1/2 cup chopped fresh parsley
1 tsp dried basil
2 TB balsamic vinegar
salt & pepper to taste
croutons to top (optional)

1.  Heat oil in large pot.  Add onions & sugar; cook 20 minutes (stirring occasionally) or until the onions caramelize.
2.  Add garlic to pot & saute 2 minutes.  Stir in white wine and cook 5 minutes.  Stir in broth, (water), lentils & rice.  Bring to boil, reduce heat, cover & simmer 70 minutes or until lentils & rice are tender.
3. Stir in parsley, basil, vinegar, salt & pepper.  Cover & let steep 1 hour to enhance the flavor.  Serve with croutons.