I started with the basic recipe, but used orange lentils and added fresh lemon-basil, a leek, and a carrot.
Conclusion: orange lentils do not work well for this. They don't absorb as much water, so it's more soupy, although it did finally soak up the liquid. I left off the cheese on the top because it didn't seem to work with all the liquid and the onions. It tastes passable - I'm going to freeze it as a soup and I might put some cheese on later when I eat it.