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LENTIL STEW 
3/4 c. dry lentils
1/4 c. raw brown rice
1/2 med. chopped onion
1 tbsp. olive oil
2 c. water
1 tbsp. soy sauce
1 med. potato, diced, with skin
1 (28 oz.) can tomatoes
1 carrot, sliced
1/4 dried basil leaves
1/2 bay leaf
1 stalk celery

Saute onion and celery in olive oil, then add remaining ingredients in a 2-quart saucepan. Bring to a boil and simmer 1 hour. Makes 5 (1 cup) servings.

139 calories, 2 grams fat, 0 cholesterol, 10 grams fiber.

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