• 1 pound lentils
• 2 cups water
• 1 can (16 oz.) tomatoes (undrained)
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon each: marjoram, sage, thyme
• 2 carrots, sliced
• 1 green pepper, chopped
• 1 stalk celery, sliced
• 2 cups shredded sharp Cheddar cheese
• 2 tablespoons chopped parsley
Preheat oven to 375oF.
Rinse lentils and pour into shallow 2-quart casserole or baking dish. Add water, tomatoes and liquid, onion, garlic and bay leaf.
Stir until well mixed together.
Blend salt, pepper and powdered herbs. Sprinkle them over casserole and stir.
Cover casserole (use aluminum foil if there is no snug-fitting lid) and bake 30 minutes.
Remove casserole from oven and stir in carrots, green pepper and celery. Return to oven and bake 30 minutes longer.
Remove casserole from oven and sprinkle shredded cheese over top. Return to oven just until cheese melts. Sprinkle chopped parsley over top and serve at once.
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