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Lentils à La Creole

1/2 cup lentils 1 tablespoon butter 1 green pepper 1 small onion 1 cup tomatoes Salt and pepper 1 cup boiled rice Let the lentils soak over night in water, adding a pinch of baking soda if the water is hard. In the morning, drain; cover with fresh water and let simmer for one half hour; drain again; cover with hot water and let simmer slowly until the lentils are tender. Put the butter in a saucepan and melt; add the pepper and onion, both finely chopped; stir and cook until the butter is browned. Add the tomatoes, canned or raw; season to taste; and into them empty the lentils after they have been drained and mashed through a colander. Cook slowly for about thirty minutes; pour into a deep platter and surround with a border of rice.