In a 6-quart Dutch oven over moderate heat, bring the lentils, beef broth, yellow onion, garlic celery, half the carrots, and the tomatoes, rosemary and pepper to a simmer. Adjust the heat so that the mixture bubbles slowly, cover and cook for 35 mins.

Meanwhile, in a heavy 12-inch heavy skillet over moderately high heat, cook the remaining carrots and the white onions, uncovered, in the margarine for 5 to 8 mins. Or until lightly browned. Add the mushrooms and cook, stirring or 2 to 3 mins.

Add the potatoes and the skillet vegetables to the Dutch oven, cover, and simmer 20 to 25 mins. Longer or until the lentils and potaotes are tender.

One Serving: Calories 204, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0, Protein 9 g, Carbohydrates 35 g, Sodium 35g, Added Sugar 0, Fiber 3g.