Cheesy Lentil & Veggie Stew

What you’ll need:

•	1 pound lentils, rinsed
•	2 cups chopped onions
•	4 cloves garlic, minced
•	2 cups canned tomatoes, chopped, with liquid (we like Muir Glen Fire Roasted)
•	2 1/2 cups chicken or 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

What to do:

1.	Place all ingredients, except the cheese, in the crock pot and cook on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are tender. This can also be done on top of the stove in a large pot. Reduce cooking time to 1 to 1 ½ hours.
2.	Remove bay leaf from the stew.
3.	Stir in the cheese until it is melted.
4.	Serve hot, topped with more cheese, if desired. If your diet allows, this is a great meal served with crusty whole grain bread or garlic bread and a nice tossed salad made with dark greens! YUM!

For more delicious recipes, pick up the book The Hauser Diet™: A Fresh Look at Healthy Living! As with all recipes, practice moderation and portion control.