Cheesy Pasta and Lentils

Ingredients

• 2  carrots thinly sliced
• 2 rib celery sliced
• 8 ounces rotini cooked
• 1.5 cups lentils dried
• 2 tablespoons parsley fresh chopped
• 1  bell pepper green chopped
• 1  onion chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 4 ounces cheddar cheese shredded
• 30 ounce chunky garlic-and-herb tomato sauce canned
• 3.5 cups water 

Equipment

• dutch oven

Directions

1. Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat, and simmer 40 minutes.
2. Add tomato sauce and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in pasta and parsley.
3. Sprinkle each serving with cheese.