Adapted from the recipe in More with Less cookbook.

Preheat oven to 375.

Combine in shallow 9×13″ baking dish:
1 3/4 c dried lentils, rinsed
2 c water
1 whole bay leaf
2 t salt
1/4 t pepper
1/8 t each marjoram, sage, thyme
2 large onions, chopped
2 cloves garlic, minced
2 c canned tomatoes

Cover tightly and bake 30 minutes.

Uncover and stir in:
2 large carrots, sliced 1/8″ thick
1/2 c thinly sliced celery

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Bake covered 40 minutes until vegetables are tender.  Stir in:
1 green pepper, chopped
2 T finely chopped parsley

Sprinkle on top:
3 c shredded cheddar cheese (I did 4 cups, and it was a mixture of cheddar and colby jack cheese – so good!)

Bake, uncovered, 5 minutes until cheese melts.

You can serve this as a stand-alone dish or with freshly baked whole grain bread or a side salad.

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