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
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.