Pears are also in, and my ravioli were yummy! Your gorgonzola cookies were very well-received!

About a pound of large green lentils– or other
1 carrot chopped very fine
1 1/2 small onion chopped fine
2 Tbsp olive oili
2 cubes or spoons of vegetable broth beads or bouillon
about 2 ounces of country style ham cut into batons of about 1/3 inch by 2″
about 1/4 cup good strong French style mustard
about 2 Tbsp of dry mustard powder mixed with water to form a creamy paste and left to develop flavor

Warm a large heavy pot, and put in the oil, the carrots, onion and ham. Sauté’ until the onion is clear. Add the lentils, stirring them into the mixture, then cover with hot water to about an inch over them. Simmer until the lentils are almost done, adding water as needed, then add salt but keep it just a little less salty than if you were eating them alone.
Take about 1/3 of the lentils out of the pot and stir in the prepared mustard. Start stirring in the homemade mustard and tasting. It should go right up your nose without burning your tongue very badly. Take it all the way to hot, stirring and tasting, because you have the other lentils to draw back with if you go too far.
This should jump right on your tongue, make your nose run, and the lentils should remain firmish. If they break up a bit, add more mustard and then add back some of the whole ones.
Served warm as a first course, like soup.