Ingredients:

1¾ Cups Lentils
2 Cups Water
1 Bay Leaf
2 Teaspoons Salt
½ Teaspoon Pepper
1/8 Teaspoon Marjoram
¼ Teaspoon Sage
¼ Teaspoon Thyme
3 Medium Onions (Chopped)
2 Cloves Garlic (Minced)
500g Tomatoes (Chopped)
3 Medium Carrots (Sliced)
1 Stalk Celery (Sliced)
1 Green Pepper (Chopped)
3 Tablespoons Parsley (Chopped)
250g Cheese (Grated)

Method:

1. Rinse the lentils in a colander under running water.
2. Mix the lentils with the two cups water, bay leaf, salt, pepper, marjoram, sage, thyme, onion, garlic & tomatoes.
3. Pour the contents into a shallow baking dish and cover tightly with aluminum foil.
4. Bake in a 190ºC oven for ½ hour.
5. Uncover and add carrots and celery. Mix well, Return to oven and bake until vegetables are tender (about 40 minutes).
6. Stir in the green pepper and parsley and sprinkle with the grated cheese.
7. Return to oven and bake uncovered until the cheese melts.