Instructions: 1. Rinse the lentils and rice together in a large sieve under warm tap water. Rinse until the water runs clear. Set aside to drain.

2. Heat a nonstick 3 or 4 quart soup pan over a high setting; lightly coat the bottom of the pan with cooking spray. Add the oil and rotate to spread the oil. Add the drained lentils and rice. Stir to coat with the warmed oil. Saute for about 4 minutes or until toasty. Remove from the heat. Add the cold water, slowly at first; season with salt substitute. Return pan to the burner and bring the mixture to a boil. Cover. Reduce heat to low and cook, undisturbed, for 20 minutes.

3. Meanwhile, prepare and measure the vegetables. Cut the onion into 1/8x1-inch slices; separate rings. Peel and dice carrot. Dice celery. Combine the liquids. Combine the aromatics.

4. SAUTE: Warm a skillet; spray; add oil. Sprinkle the asafetida and when aromatic (in seconds), add the onion, a pinch of salt and of pepper. Soften the onions for 5 to 6 minutes. Add the carrots and celery and more oil if needed to put a sheen on them. Soften for 5 minutes. Add the aromatics and stir to distribute.

5. Set the pan on low heat if the lentils and rice arent ready; otherwise add the saute to the lentils. Add the liquids. Bring just to a simmer. Cover ajar, and steep for 30 to 40 minutes. The stew/soup is ready but will benefit from additional simmering: another 30 to 20 minutes.

Yield: 6 cups

NOTES : This stew delivers lots of flavor in 90 minutes, but simmer for an additional 30 minutes for fuller body. This stew is about technique and aromatics. Coating and toasting the rice and lentils before braising adds texture and sweetness. Separately caramelizing the vegetables and warming the aromatics adds depth. Avoid weak vegetable broth or bitter bouillon. If you can, make up a broth of leek greens, carrot peels and celery trimmings with a bouquet garni. Tomato adds more color than flavor and the V8 balances the acidity of the fresh tomato. It all cooks down to a thick soup or soupy stew.

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