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Makes 6-8 servings


1 3/4 cups lentils, sorted and rinsed

2 cups water

2 cups diced canned tomatoes

2 large carrots, thinly sliced

½ cup celery, thinly sliced

1 large onion, chopped

1 green or red pepper, cored and chopped

2 cloves garlic, finely chopped

2 whole bay leaves

2 teaspoons salt

1/4 teaspoon ground pepper

¼ teaspoon sage, thyme

3 cups cheddar cheese, shredded

2 tablespoons chopped parsley


To prepare oven and baking dish:

Preheat oven to 375 F. Butter a 9 x 13-inch baking dish.

To assemble:

Combine all ingredients except shredded cheese and parsley in the baking dish.

To bake:

Cover tightly with foil and bake 30 minutes.

Bake uncovered 40 minutes or until lentils and vegetables are tender.

Sprinkle cheddar cheese on top. Bake 5 minutes or until cheese melts.

Remove and let stand a few minutes. Sprinkle parsley on top.

To serve:

Serve freely out of baking dish or cut into portions.

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