Baked Lentils with Cheese
Source
More With Less by Doris Janzen Longacre
Ingredients
| 1 3⁄4 | cup | lentils, rinsed |
| 2 | cups | water |
| 1 | whole bay leaf | |
| 1 | tsp | salt |
| 1⁄4 | tsp | pepper |
| 1⁄8 | tsp | each marjoram, sage, thyme |
| 1 | large | organic onion, chopped |
| 2 | cloves | garlic, minced |
| 2 | cups | canned tomatoes |
| 2 | large | carrots, sliced 1/8" thick |
| 1⁄2 | cup | thinly sliced celery |
| 1 | bell pepper, chopped | |
| 2 | Tbs | chopped parsley |
| 3 | cups | shredded cheddar cheese |
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