Brown Rice and Lentil Soup

1 cup brown rice
2 cups dried lentils
1/4 cup diced celery
2 cup chopped onion
1 teaspoon thyme
1 teaspoon rosemary
8 cups water
3/4 cup diced carrot
1 tablespoon salt
1 bay leaf
1 can water chestnuts (optional)
1/4 cup quinoa (optional)
2 1/2 cup diced tomatoes (from a can)

Rinse lentils and brown rice.  Pour into a pot.  Cover with 6 cups water.  Put the lid on the pot.
Bring to boil.
Add 2 cups water and all ingredients except the tomatoes and bay leaf.  Put the lid back on the pot.
Bring to boil.
Add tomatoes and bay leaf (and water chestnuts if desired).  Put the lid back on the pot.
Bring to a boil, then turn to medium-low and allow to simmer for another 15 minutes.