Ingredients:
2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup onions, 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 leaves
2 cups chopped fresh tomatoes
10 ounces 2% milk cheddar cheese, shredded
Directions:
Preheat oven to 350.
Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13×9 casserole.
Cover and bake for 45 minutes.
Remove from oven and stir in tomatoes.
Recover and bake an additional 15 minutes.
Remove from oven and sprinkle with cheese.
Bake uncovered for 5 minutes or until cheese is melted.
Remove bay leaf before serving.
Servings: 8
Time preparation: 15 min.
Time total: 80 min.