Lentil Casserole
a comforting casserole of lentils, kidney beans and tomatoes with cheese
Servings: 6
Calories: 523kcal
Ingredients
- 2 Tablespoons olive oil
- 1 rib celery finely diced
- onion finely diced
- 1 28 oz can diced tomatoes
- 1 19 oz can lentils (drained)
- 1 19 oz can kidney beans (drained)
- 1 clove garlic crushed
- 2 Tablespoons chopped fresh rosemary
- salt and pepper to taste
- 1 1⁄2 cups shredded cheddar cheese (or your favourite vegan melting cheese)
Instructions
- Heat a large pot over medium heat and add the olive oil.
- When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
- Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
- Season with salt and pepper to taste.
- Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
- Set your oven to broil on high.
- Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
- Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.
Nutrition
Calories: 523kcal | Carbohydrates: 80g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 1498mg | Fiber: 36g | Sugar: 5g | Vitamin A: 302IU | Vitamin C: 18mg | Calcium: 167mg | Iron: 11mg