Kryssa gave me this delicious recipe and based on her recommendations and the fact that my lentils were already cooked, I made a lot of modifications, as you'll see in the recipe below. Click on the original recipe link if you want to start with uncooked lentils. (Also they call for potatoes instead of cauliflower). Mark does not really like lentils and he even gave this a thumbs up- so you should give it a try!
1 package of pre-cooked Trader Joes lentils (found in the refrigerated section)
3-4 bacon slices, chopped (1/2 cup)
1 head of cauliflower, chopped very finely (no stems)
1 large onion, finely chopped
3 large garlic cloves, finely chopped
1 (14- to 15-oz) can whole tomatoes in juice, finely chopped and juice reserved
2 c. chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoons dried basil
1 teaspoon dried oregano
A few dashes of Frank's hot sauce
Cook bacon in a 6-quart heavy pot over moderate heat, stirring occasionally, until crispy and then transfer with a slotted spoon to paper towels to drain and reserve for garnish.
Add cauliflower, onion and garlic to bacon fat in pot and sauté, stirring, until golden, 7 to 8 minutes. Stir in lentils, tomatoes with their juice, chicken broth, salt, pepper, basil, oregano and simmer until stew is thickened, 25 to 35 minutes. Sprinkle with bacon.