Lentil Casserole

Ingredients

• 2 tbsp 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 tbsp chopped fresh rosemary
• salt and pepper to taste
• 1 1⁄2 cups shredded cheddar 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.