Cheesy lentils

Cheesy lentils. Green lentils, Raw mushrooms, Raw tomatoes.

10 + 210 min · 3

Ingredients

• 300 g Green lentils
• 40 g Raw mushrooms
• 400 g Raw tomatoes
• 120 g Raw green bell pepper
• 120 g Raw red bell pepper
• 100 g Cheddar cheese
• 5 g Pepper
• 350 g Or vegetable stock
• 5 g Fresh parsley

Preparation

1. Put the lentils, mushrooms, tomatoes, peppers and vegetable stock in the slow cooker and mix well. Cook on high for 3½ hours, or until the lentils are soft.
2. Add the grated cheese and stir until melted. If necessary, replace the lid for a few minutes to help it melt.
3. Season to taste and serve warm, garnished with the fresh parsley and a little of the grated cheese reserved from the total quantity, if desired.