Description
A comforting lentil casserole made with kidney beans, tomatoes, and melted cheese, finished under the broiler for a hearty vegetarian meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 rib celery, finely diced
- 1 onion, finely diced
- 1 (28-ounce) can diced tomatoes
- 1 (19-ounce) can lentils, drained
- 1 (19-ounce) can kidney beans, drained
- 1 clove garlic, crushed
- 2 tablespoons chopped fresh rosemary
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar cheese
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Add the diced celery and onion and cook for 2 to 3 minutes until softened.
- Stir in the lentils, kidney beans, diced tomatoes, rosemary, and garlic.
- Season with salt and pepper and bring the mixture to a boil.
- Reduce heat and simmer gently for 20 minutes.
- Preheat the oven broiler on high.
- Transfer the mixture to a casserole dish and top with shredded cheese.
- Broil for 2 to 4 minutes until the cheese melts and lightly browns.
Notes
- Drain the beans and lentils well to avoid excess liquid.
- Watch closely while broiling to prevent over-browning.
- Use sharp cheddar for deeper flavor or mild cheddar for a softer taste.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Sugar: 5g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 36g
- Protein: 34g
- Cholesterol: 7mg