1 c. chopped onion
1 clove garlic, minced
2 tbsp. cooking oil
2 1/2 c. water
1 1/2 c. dried lentils
2 med. carrots, chopped
2 tbsp. snipped parsley
2 tsp. instant chicken bouillon granules
1 bay leaf
6 smoked pork chips (1 1/2 lbs.)
Snipped parsley (optional)

In a 2 quart saucepan, cook onion and garlic in oil until onion is tender but not brown. Add water, lentils, carrots, parsley, bouillon granules, and bay leaf; bring to boiling. Reduce heat. Cover and simmer 30 minutes. Remove pan from heat. Remove and discard bay leaf. Spoon mixture into a 12 x 7 1/2 x 2 inch baking dish; arrange pork chops atop. Cover and bake at 350 degrees for 25 minutes. Uncover, bake 15 minutes more. Top with additional parsley if desired. Makes 6 servings.