Baked Lentils with Cheddar Cheese Recipe

• 1 12 oz. package dry lentils, rinsed
• 1-1/2 cups water
• 1/2 cup red wine
• 1 each bay leaf
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. marjoram
• 1/8 tsp. sage
• 1/8 tsp. thyme
• 2 large onion, chopped
• 2 clove garlic, minced
• 1 16 oz. canned stewed tomatoes
• 2 each carrots, chopped
• 2 stalk celery, chopped
• 1 med. green bell pepper, chopped
• 2 tbsp. parsley
• 3 cup sharp cheddar cheese, grated

Directions