Turkish delight cafe's lentil soup

2 onions                1/3 c. brown rice
 2 carrots               1 cup red lentils
 2 potatoes              1 tomato
 10 cups water           1 tsp. dried mint
 Salt & pepper to taste
 Put finely chopped onions in a pan with your favorite sauteing liquid and
 stir for 4-5 minutes on medium heat. Add chopped carrots and 2 cups of hot
 water and bring to a boil. Add chopped potatoes and another 2 cups of hot
 water. Add the rice and lentils with 2 cups of hot water and stir steadily.
 Add chopped tomato, salt and black pepper, and the remaining water. Cover
 and cook over low heat for approximately 30 minutes until tender. Stir
 occasionaly. Before removing from the heat, add mint.
 Cal. 113; Protein: 5.71 g; Carb: 20.88 g; Fat: 1.17 g - 9% cff (calculated
 with 2 tsp olive oil); Sodium: 14.68 mg; Dietary Fiber: 1/2 g; Soluble
 Fiber: .39 g; Insoluble Fiber: 2.45g.