12 oz. (1 3/4 c.) lentils, rinsed
2 c. water
1 whole bay leaf
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. marjoram
1/8 tsp. sage
1/8 tsp. thyme
2 lg. onions, chopped
2 cloves garlic, minced
1 lb. tomatoes, canned, undrained
2 lg. carrots, sliced thin
1/2 c. sliced celery
1 green pepper, chopped
2 tsp. parsley, chopped
10 oz. (3 c.) sharp shredded cheese

In a 9 x 13 inch pan, mix the first 11 ingredients. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover and add carrots, celery, green pepper and parsley. Recover and bake an additional 50 minutes. Add cheese. Bake 5 minutes more until cheese bubbles. Serves 6-8.