Cincinnati Lentils - cooking recipe

Ingredients

1 cup dry lentils (plus 2 1/2 cups water, or 1 15.5 ounce can lentils plus 3/4 cup water)
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
3 chicken bouillon cubes (1 if using canned lentils)
1 bay leaf
1 teaspoon cocoa
1/4 teaspoon cinnamon
1 clove garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon allspice
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cayenne (or to taste)
1/4 teaspoon black pepper
1 teaspoon vinegar
1 teaspoon sugar
1 medium onion, diced
1 green pepper, diced
1 stalk celery, diced
4 cups cooked basmati rice
1/2 cup shredded sharp cheddar cheese
1/4 cup diced onion

Preparation

Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
Remove bay leaf.
Serve over cooked Basmati rice.
Top with cheese and onions as desired.