1 c. lentils
5 1/2 c. water
1/3 c. rice
1 lg. or 2 sm. onions, chopped
3/4 can tomato paste
1/4-1/2 green bell pepper, chopped
1/8 tsp. black pepper
1/8-1/4 tsp. cayenne pepper to taste
Grated Parmesan cheese

Cook lentils in water for 30 minutes until almost tender. Do not drain. Stir in rice, tomato paste and seasonings. Make sure to blend tomato paste in well. Cover and simmer for 15 minutes.

Meanwhile, saute onions and bell pepper in olive oil until onions are tender, do not brown. Stir into lentils and pour into 2 quart casserole. Top with grated Parmesan cheese and bake at 375 degrees for 20 minutes.