1 onion, chopped
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, chopped
1 tbsp. fresh basil
1/4 c. water
Pepper to taste
1/4 c. water
1 1/4 c. lentils (8 oz.)
3 c. V-8 juice (no salt added)
1 can (16 oz.) crushed tomatoes, with liquid
1/4 c. flour

Place onion, carrots, celery, potatoes, basil, pepper and water in large glass 3 quart casserole dish; cover. Microwave on high 10-12 minutes, until veggies are crisp tender. Add lentil juice and tomatoes; mix well. With a wire whisk blend flour and 1/4 cup water in glass measuring cup; add to stew and mix well.

Cover and microwave on high for 10 minutes. Stir mixture. Recover mixture and microwave on 50% power (medium) for approximately 1 hour, until lentils and veggies are tender. Yield 4-6 servings. Microwave tips: Vegetables cook evenly if they are cut in uniform sizes.