Carrot Lentil Casserole

1 lg. onion, chopped
1 c. carrots, finely chopped
3/4 c. dry lentils
3/4 c. brown rice, uncooked
1/2 c. green pepper (I just add a whole small one)
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. sage
1/4 tsp. garlic powder
1 can (14 oz.) diced tomatoes, undrained
1 1/2 c. chicken broth or vegetable broth
1/2 - 3/4 c. shredded cheese (I used an Italian 4 cheese blend but you could use whatever you like)
Combine all ingredients except cheese in a slow cooker. Cover and cook on high 4-5 hours. (It took 5 hrs. in my crockpot.) Just before serving, stir in cheese until melted.