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1 sm. pkg. dried lentils, rinsed
2 c. water
1 whole bay leaf
1/4 tsp. pepper
1/8 tsp. each marjoram, sage, and thyme
2 lg. onions, chopped
2 cloves garlic, minced
2 c. canned tomatoes
2 lg. carrots, sliced 1/8 inch thick
1/2 c. celery, thinly sliced
3 potatoes, diced
1 green pepper, chopped
2 tbsp. parsley, finely chopped
Mix all in crock pot and cook on high 6 hours. Add 3 cups shredded cheddar cheese before serving. Cook until vegetables are tender. Good with lettuce salad and bread.