In a deep soup pot, sauté shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.

Wash and cut the vegetables into chunks about 1 inch thick (I know the peppers will not be this thick, but cut them into large pieces). Place the chunks into a large bowl. In another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and whisk into a uniform liquid. Pour this liquid over the vegetables and, using your hands, turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and marinate in the refrigerator overnight. To cook: preheat the oven to broil and thread the vegetables onto metal skewers. Reserve the marinade to baste kabobs. Place the skewers in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs with the marinade periodically during the cooking. Serve over rice or couscous with the leftover marinade as a light sauce. This is great as leftovers, too. The flavors intensify. You need to plan ahead a little to prepare this dish because the vegetables require a long time to absorb the marinade. But once the chopping and marinating are done, it is quick to do the final cooking.

Mix all topping ingredients together. Spread evenly over each slice of bread. Toast until crisp (375 degrees).