PUBLISHED 07/03/2003
Ellen Coleman's favorite lentil-rice soup takes practically no chopping. Ask your husband or teenage child to monitor it during the half-hour you're on the treadmill, to make sure it doesn't boil over or burn.
Ingredients:
- 2 tablespoons canola or olive oil
- 2 tablespoons margarine
- 1 medium onion, chopped
- 1 cup lentils
- 1 1/2 teaspoons salt
- 1/2 cup brown rice
- 1 6-ounce can tomato paste
- 1 16-ounce can stewed tomatoes
- 3 cups water
- 1 bay leaf
Sauté onions in oil and margarine until golden. Add remaining ingredients and simmer until tender, about 1 1/2 hours. Add more water for desired consistency. Serves: 3. Cooking time: 1 1/2 hours
