Slow Cooker (or oven) Vegetarian Greek Lentil Casserole

<2 cups brown lentils, picked over and rinsed if needed (lentils that come in a package often don’t need to be rinsed)

large onion, chopped small

minced garlic (or more)

vegetable stock or broth (Canned vegetable broth is fine here. Use 2 cans and just freeze the extra for another recipe.)

bay leaves

fresh ground black pepper

Greek oregano<

Greek Seasoning, or more

petite-diced or crushed tomatoes, drained well

large green bell pepper, seeds removed and finely chopped<

large red bell pepper, seeds removed and finely chopped

+ 1/2 cup crumbled Feta cheese (more or less to taste)<thinly sliced green onions for garnish (optional)