Baked Lentil Casserole

• 2 1/4 cups water
• 1 3/4 cups dry lentils, rinsed
• 1 cup onion, chopped
• 2 medium carrots, sliced thin
• 2 stalks celery, sliced thin
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon rubbed sage
• 1/8 teaspoon dried thyme
• 1 bay leaf
• 2 cups chopped fresh tomatoes
• 10 ounces 2% milk cheddar cheese, shredded

1. Preheat oven to 350.
2. Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
3. Cover and bake for 45 minutes.
4. Remove from oven and stir in tomatoes.
5. Recover and bake an additional 15 minutes.
6. Remove from oven and sprinkle with cheese.
7. Bake uncovered for 5 minutes or until cheese is melted.
8. Remove bay leaf before serving.

water, dry lentils, onion, carrots, stalks celery, garlic, salt, pepper, marjoram, sage, thyme, bay leaf, tomatoes, cheddar cheese

Taken from www.food.com/recipe/baked-lentil-casserole-29640 (may not work)