Lentil Casserole
Canned lentils and kidney beans simmer with tomatoes and herbs before baking under a layer of melted cheddar cheese.
Ingredients
- 2 tablespoons olive oil 30 ml
- 1 medium yellow onion finely diced
- 1 celery stalk finely diced
- 1 clove garlic minced
- 1 can diced tomatoes undrained, 28 ounces / 794 g
- 1 can lentils rinsed and drained, 15 ounces / 425 g
- 1 can dark red kidney beans rinsed and drained, 15 ounces / 425 g
- 2 tablespoons chopped fresh rosemary 3 g
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese 170 g
Instructions
- Heat the olive oil in a large oven-safe skillet or pot over medium heat.
- Add the diced onion and celery. Sauté for 3 minutes until the vegetables soften.
- Stir in the minced garlic, diced tomatoes with their juices, drained lentils, drained kidney beans, and fresh rosemary.
- Season the mixture with the kosher salt and black pepper.
- Bring the pot to a boil over medium-high heat.
- Reduce the heat to low. Simmer gently for 20 minutes, stirring occasionally, until the liquid reduces and thickens.
- Preheat your oven broiler to high. If your pot is not oven-safe, transfer the mixture to a small casserole dish now.
- Sprinkle the shredded cheddar cheese evenly over the lentil mixture.
- Broil for 2 to 4 minutes. Watch closely until the cheese melts and begins to brown.
Notes
If you do not have fresh rosemary, substitute two teaspoons of dried rosemary. Crush it between your fingers before adding it to the pot.
You can use any melting cheese you have on hand. Monterey Jack or a vegan cheddar alternative will also work well.
Make sure your skillet is oven-safe before placing it under the broiler. Avoid using pans with plastic or wooden handles.