Speedy Lentil and Bean Casserole

Written by on in Mains, Stove Top, Supper
Jump to Recipe Print Recipe
Print

Speedy Lentil and Bean Casserole

Servings

4

servings
Prep timeminutes
Cooking timeminutes

Ingredients

  • 1 tbsp olive oil

  • 1 large onion, chopped

  • 2 celery stalks, sliced

  • pinch dried hot pepper flakes

  • chili powder, or 1-2 tsp curry powder

  • 1 can (19oz) kidney beans, drained and rinsed

  • 1 can (19oz) lentils, drained and rinsed

  • 1 can (28 oz) tomatoes, drained

  • salt and pepper to taste

  • optional- 1 1/2 cups shredded cheese

Directions

  • In a skillet, heat oil over medium heat; cook onion, celery, hot pepper flakes and chili powder or curry powder until onion is softened.
  • Add beans, lentils, tomatoes, pepper to taste. Break up tomatoes with the back of a spoon. Bring to a simmer. Sprinkle with cheese before serving.

Notes

  • For a milder tasting dish, substitute 1/2 tsp dried rosemary or thyme for the chili powder, curry powder and hot pepper flakes.