Baked Lentils With Cheese

• 12 oz. lentils, rinsed
• 2 c. water
• 1 whole bay leaf
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. marjoram
• 1/8 tsp. whole sage, crumbled
• 1/8 tsp. whole thyme, crumbled
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1 (1 lb.) can tomatoes
• 2 large carrots, sliced 1/8-inch thick
• 1/2 c. thinly sliced celery
• 1 green pepper, chopped
• 2 Tbsp. finely chopped parsley
• 3 c. shredded sharp Cheddar cheese

1. In a shallow baking dish (about 9 x 3-inches), mix the lentils, water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic and tomatoes.
2. Then cover tightly with foil and bake in a 375u0b0 oven for 30 minutes.
3. Uncover; stir in carrots and celery.
4. Bake, covered, for 40 minutes more or until vegetables are tender.
5. Stir in green pepper and parsley.
6. Sprinkle cheese on top; bake, uncovered, for 5 minutes or until cheese melts.
7. Makes 6 servings.
8. This is an excellent meatless dish; high in protein and very tasty.

lentils, water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, tomatoes, carrots, celery, green pepper, parsley, shredded sharp cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448137 (may not work)