Cheesy Slow Cooker Lentils

Ingredients:

• 300 g (~1 1/4 cups) dried green lentils
• 6 medium mushrooms, diced
• 2 bell peppers (yellow and red), diced
• 400 g tin (~1 1/3 cups) chopped tomatoes
• 350 ml (~1 1/3 cups) vegetable stock
• 100 g (~1 cup) grated cheddar cheese
• Salt, to taste
• Black pepper, to taste

Instructions:

1. Combine Ingredients
   Add the dried lentils, diced mushrooms, diced bell peppers, chopped tomatoes, and vegetable stock to the slow cooker. Stir well to combine all the ingredients.

2. Cook the Stew
   Cover and cook on high for 3 1/2 hours, or until the lentils are tender and cooked through.

3. Add Cheese and Season
   Once the lentils are soft, add the grated cheddar cheese. Stir well until the cheese is fully melted (you can cover the slow cooker for a few minutes to help it melt more easily).

4. Final Seasoning and Serve
   Season with salt and black pepper to taste. Serve warm, garnished with a sprinkle of semi-dried parsley and some extra grated cheese if desired.

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This hearty dish has a simple yet comforting flavor, with the cheesy melt giving it that extra richness. Would you be enjoying it with some crusty bread or a light salad on the side?