In a medium-sized pot over medium high heat, fry the bacon until crispy. Add the red onions, garlic and tomatoes, and fry until the onions and garlic are fragrant and soft.
Add the lentils, water, cumin, herbs de Provence, fresh cilantro, and salt and pepper. Bring it to a boil and then lower the heat. Cover and cook for around 30 to 45 minutes or until lentils are soft. For a spicy kick, add cayenne pepper to the stew.
In a smaller pot, heat up canola oil and fry the garlic until fragrant. Add the uncooked rice and stir until coated with oil. Add 1¼ cups of water and one teaspoon of salt to the pot. Bring to a boil over high heat. When the water has reduced to the level of the rice, lower the heat to a simmer and cover the pot with a lid. Simmer for 20 minutes.
For a more substantial dinner, add a sunny side up egg on top of each rice bowl.
