Bring the stock to a boil in a 4 quart sauce-pot over medium-high heat. Add salt, pepper, herbs, lentils and rice. Stir well. After the mix returns to a boil, reduce heat to simmer, cover and set the timer for 35 minutes. While the lentils and rice simmer, heat the oil in a large nonstick skillet. When hot, add the onion and green pepper, sprinkle with a bit of kosher salt and cook until soft. Add the mushrooms and cook until they've begun to release liquid. Turn down the heat and add the garlic, stir until fragrant then remove from heat and cover. Check the lentils and rice when the timer goes off. If either is not tender, stir and replace the lid for a few minutes. It's OK if the liquid isn't all absorbed. When rice and lentils are tender, remove from heat and add the vegetables and any accumulated juices. Add the roasted red pepper. Mix well and serve. Like most stews, this is better the second day. **A few words about chicken stock: If you don't have homemade on hand, buy for flavor--it deepens the dish. I do a chicken/turkey-stock project about 4 times a year and freeze in 1 cup jars. No salt, so I can add as needed to any dish. The cups only take a few minutes to thaw in the microwave.