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1 3/4 cups lentils -- rinsed
2 large onions -- chopped
2 cloves garlic -- minced
2 cups canned tomatoes -- chopped, with liquid
2 cups water -- or stock
2 large carrots -- sliced
1/2 cup sliced celery
1 bell pepper -- diced
2 tablespoons chopped parsley
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1/2 pound reduced fat cheddar cheese -- shredded *
Place all ingredients, except the cheese, in the slow cooker and cook on the HIGH setting for 2-1/2 hours, or until the lentils are tender. Stir in the cheese until it is melted and serve. Serves 8 to 10.
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