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Lentil Skillet Supper
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1 Tbsp/15 mL vegetable oil
2 stalks celery, chopped
1 large onion, chopped
1 can (19 oz/540 mL) kidney beans, drained
1 can (19 oz/540 mL) lentils, drained
1 can (19 oz/540 mL) diced tomatoes, drained
2 tsp/10 mL dried rosemary
1/4 tsp pepper.
2 cups/500 mL Cheddar cheese, grated
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In a large skillet, heat the oil over medium heat.
Add the celery and onion to the skillet. Cook for about 5 minutes, until the onion is soft.
Add the kidney beans, lentils, tomatoes, rosemary and pepper.
Heat until it simmers gently.
Sprinkle the cheese over the top. Heat until the cheese melts
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 2814 times. |
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