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Add the first 5 ingredients (lentils through veggie stock) to the slow cooker, and mix well to combine.
Cook on high for 3 ½ hours, or until the lentils are soft.
Add the grated cheese, and mix well until it's completely melted (you can put the lid back on for a few minutes to help it melt, if needed).
Season to taste, and serve warm. I garnished mine with a little semi-dried parsley and some finely grated cheese.