- 2 1/4 cups water
- 1 3/4 cups dry lentils, rinsed
- 1 cup chopped onion
- 2 medium carrots, thinly sliced
- 1/2 cup thinly sliced celery
- 2 garlic cloves, 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 leaf
- 2 cups chopped fresh tomatoes
- 1/2 cup finely chopped green pepper
- 2 tablespoons minced fresh parsley
- 2 1/2 cups shredded reduced-fat Cheddar cheese
- In a 13-in. x 9-in. x 2-in. baking dish, combine the first 12 ingredients. Cover and bake at 350 degrees F for 45 minutes. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf before serving.