Lentil-Rice Stew - cooking recipe

Ingredients

3 Tbsp. low calorie margarine
1 c. chopped celery
2 c. water
4 oz. brown rice, uncooked
1 tsp. garlic powder
1 c. chopped onions
2 (1 lb.) cans tomatoes, undrained and chopped
6 oz. lentils, uncooked
1/2 tsp. dried thyme

Preparation

Melt margarine in a large nonstick skillet over medium heat. Add onions and celery and cook until tender, about 10 minutes. Add water, if necessary, to prevent drying.
Reduce heat to low. Add remaining ingredients.
Cover and cook 40 minutes, stirring occasionally.
Add small amounts of water while cooking if more liquid is desired.
Yields 4 servings.