from "More with Less" Mennonite cookbook by Doris Janzen Longacre, available at Yoder's Country Market

(note from Liz -- my family was skeptical at first when I made this...but they absolutely loved it and even had 3rd helpings!)

1 3/4 Cup Lentils, Rinsed	2 Cloves Garlic, Minced
2 Cup Water	2 Cups Canned Tomatoes
1 Whole Bay Leaf	2 Large Carrots, Sliced 1/8" Thick
2 Teaspoons Salt	1/2 Cup Celery, Thinly Sliced
1/4 Teaspoon Pepper	1 Green Pepper, Chopped, Optional
1/8 Teaspoon Marjoram	2 Tablespoons Parsley, Finely Chopped
1/8 Teaspoon Sage	3 Cups Shredded Cheddar Cheese
1/8 Teaspoon Thyme
2 Large Onions, Chopped

Preheat oven to 375°. Combine first 9 ingredients in shallow 9x13" baking dish. Cover tightly and bake 30 minutes.

Uncover and stir in carrots and celery. Bake covered 40 minutes until vegetables are tender. Stir in pepper and parsley. Sprinkle cheese on top and bake, uncovered, 5 minutes until cheese melts.