Crockpot of Lentils

[Guest guest]

Crockpot of Lentils

 

1 pound lentils, rinsed and picked over

2 cups chopped onions

2 cloves garlic, minced

2 cups canned tomatoes, chopped, with liquid

2 1/2 cups vegetable broth

2 large carrots, sliced

1/2 cup sliced celery

1 bell pepper, chopped

2 tablespoons fresh chopped parsley

1 dried bay leaf

1/2 teaspoon salt

1/8 teaspoon ground marjoram

1/8 teaspoon leaf sage, crumbled

1/8 teaspoon dried leaf thyme

8 ounces shredded Cheddar cheese

 

Place all ingredients, except the cheese, in the slow cooker and cook on the

HIGH setting for 2 1/2 to 3 hours, or until the lentils are tender. Stir in the

cheese until it is melted. Serve hot, topped with more cheese, if desired.

Serves 8 to 10.