Speedy Lentil & Bean Casserole

By Suzolson

This is a really quick dinner to make. Great for those busy times when time is at a premium. From Anne Lindsay's Lighthearted Everyday Cooking.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 stalks celery, sliced
• 1 (19 ounce) can kidney beans, drained and rinsed
• 1 (19 ounce) can lentils, drained and rinsed
• 1 (19 ounce) can tomatoes, drained
• 1/2 teaspoon dried rosemary or 1/2 teaspoon dried thyme
• pepper, to taste
• 1 1/2 cups shredded low-fat cheddar cheese or 1 1/2 cups shredded part-skim mozzarella cheese

Preparation

Step 1

1 In an oven proof skillet, heat oil over medium heat and cook the onion and celery until the onion is softened. 2 Add the beans, lentils, tomatoes and seasonings. 3 Break up the tomatoes. 4 Bring the mixture to a simmer. 5 Sprinkle on the cheese. 6 Broil until the cheese has melted. 7 ALTERNATIVE MICROWAVE INSTRUCTIONS:. 8 In a microwave safe casserole, combine the oil, onion and celery. 9 Cover the dish and cook for 3 to 4 minutes of high power (until onion is soft). 10 Add the beans, lentils, tomatoes and seasonings. 11 Break up the tomatoes. 12 Cover and microwave for 5 minutes on high power or until everything has been heated. 13 Sprinkle on the cheese and microwave until the cheese has melted and is bubbly.