1/2 lb Lentils

1 Onion, chopped small

1 Carrot, cut into chunks

1 Potato, cut into chunks

2 T Margarine

1 T Flour

Water Thyme Salt Black pepper Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato until soft. Stir in the flour. Add the lentils and enough water to generously cover the lentils. Cook the lentils until tender, adding enough water as needed to keep the stew thick. (The lentils will grow and absorb water.) While it is cooking, add thyme, salt, and pepper to taste. (Thyme should be the dominant spice.) Serve over rice (I cook S. Indian fluffy rice for this.) From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue ?, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV