1/2 c. dry lentils
3 1/2 c. water
1 c. frozen whole kernel corn
1 c. frozen cut green beans
1 c. sliced zucchini or yellow summer squash
1 c. sliced celery
1 c. sliced carrot
1 (8 oz.) can stewed tomatoes
1/2 c. chopped onion
1 (7 3/4 oz.) can semi-condensed tomato soup
1/2 c. chopped green pepper
1 clove garlic, minced
3/4 tsp. chili powder
1/4 tsp. ground cumin
1/8 tsp. pepper
Tamale Topper
1/2 c. shredded Cheddar cheese (2 oz.)

In a Dutch oven, combine uncooked lentils and 1 1/2 cups water. Bring to boiling; reduce the heat. Cover and simmer for 20 minutes, then drain. Stir in remaining water, corn, beans, zucchini, celery, carrot, tomatoes, tomato soup, onion, green pepper, garlic, chili powder, cumin and pepper. Return to boiling, then reduce heat. Cover and simmer about 20 minutes or until vegetables are almost tender.

Tamale Topper: In a saucepan, place 3/4 cup cornmeal. Gradually stir in 1 1/4 cups skim milk. Cook and stir until thickened and bubbly. Remove from heat, then stir in a beaten egg. Drop Tamale Topper in six mounds onto the hot stew. Cover and simmer about 20 minutes or until topper is done. Sprinkle with cheese. Makes 6 servings with 6 grams fat per serving.