Lentil Soup

½ cup wild brown rice
3 tablespoons canola oil
1 cup diced carrots
1 cup diced onion 
1 cup diced fennel
3 cloves garlic, chopped 
1½ cups lentils
2 teaspoons dried thyme 
2 teaspoons ground cumin
2 bay leaves
2 32-ounce containers chicken or vegetable broth 

Rinse and drain rice. Over medium heat, heat oil in a large sauce pot. Add carrots, onion, fennel, and garlic, and sauté until translucent.
Stir in lentils, rice, thyme, cumin, bay leaves, and broth. Bring to a boil; lower heat, cover, and simmer for about 1 hour, or until rice is cooked. Remove bay leaves before serving.
Makes 6 servings.