1 c. dry lentils
2 1/2 c. water
1/4 c. onion soup mix
1 med. onion
1 c. uncooked brown rice
2 1/2 c. water
1/2 tsp. pepper (or to taste)
1 c. stewed tomatoes, cut into pieces
1 tsp. Italian herb seasoning
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper

Place lentils, 2 1/2 cups water, onion, onion soup mix in a saucepan. Heat to boiling; reduce heat and let simmer for 25 to 30 minutes or until lentils are tender. While lentils are cooking, combine brown rice, 2 1/2 cups water, pepper in a separate saucepan. Simmer 40 minutes or until rice is soft. Stir rice into lentils; add tomato pieces and remaining seasonings.

Serve immediately as a stew or place in a casserole dish and bake at 350 degrees for 30 minutes. Serves 4.