Instructions: 1. Trim leek; discarding the tough leaves and root strands. Cut leek in half lengthwise. Rinse well to remove any dirt from between the layers. Chop finely.

2. Spray bottom of nonstick soup pan with a thin layer of oil. Sprinkle a pinch of Asafetida in pan; immediately add leeks, carrots, celery, and garlic and cook over moderate heat until aromatic and soft. Add the lentils and stir to incorporate and coat the lentils. Add the broth, water and salt substitute (if using). Bring to boil; cover; reduce heat and cook until lentils are soft, usually 20 minutes). Add the remaining stew ingredients and simmer until aromatic (10 to 15 minutes). Serve immediately or let cool, store in the refrigerator and reheat at a later time.

3. Suggest serving the stew with quesadilla. Spray a skillet or griddle; place tortilla on griddle. Portion the cheese, chile and cilantro on top. Sprinkle with a pinch of garlic salt. Place other tortilla on top and brown lightly until the cheese melts. Remove and cut into 6 or 8 wedges. Serve alongside 1 to 2 cups of stew .

Yield: 4 cups

NOTES : A flavorful broth made with aromatic vegetables is a key ingredient to this stew. This vegetable stew gets more depth from the Asafetida. Serve with rice or the suggested quesadilla

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