3 c. water and 3 c. beef stock
1 c. lentils
1 bay leaf
2 stalks celery, chopped
1 lg. carrot sliced
2 med. tomatoes peeled
4 tbsp. butter
1/8 tsp. pepper
1/8 tsp. ground mustard
1/2 c. rice, cooked in 1 cup water
1 sm. clove garlic
1 med. onion, chopped
Approximately 6 strips bacon (fried and drained)
Splash of Worcestershire sauce
1 tbsp. wine vinegar
1/2 tsp. thyme

Fry bacon; drain and set aside. Boil water and stock; add lentils. Add thyme and bay leaf; cover and simmer 30 minutes. Add carrots, celery, tomatoes. Bring to bubble. Cover and simmer 20 minutes. Cook rice separately.

In a small pan heat butter and add onion, mustard, and pepper. Cook, stirring for about 5 minutes or until tender. Add to lentil mixture. Add Worcestershire and wine vinegar. Heat thoroughly. Remove bay leaf before serving. Garnish with grated Parmesan cheese.

NOTE: Add bacon to stew with carrots, celery, tomatoes. Meat can be added.