This recipe is one of my all-time favourites. My father discovered it years ago and it was a staple at home. We even had a special casserole pan that was christened the “lentil/bean casserole” pan because that’s pretty much the only thing it gets used for. When I moved out, I too received a lentil/bean casserole pan. This recipe also prompted me to send a fan e-mail to Anne Lindsay, cookbook author extraordinaire. She actually wrote back and thanked me (I’ve still got the e-mail!). This recipe originally came from her book Lighthearted Everyday Cooking, which I highly recommend.
1 tbsp vegetable oil
1 large onion, chopped
2 stalks celery, sliced
1 can (19oz) kidney beans, drained and rinsed
1 can (19 oz) lentils, drained
1 can (19oz) tomatoes, drained
½ tsp dried rosemary or thyme
1 ½ cups shredded part-skim Cheddar-type or mozzarella cheese
In flameproof casserole, heat oil over medium heat; cook onion and celery until onion is softened.
Add beans, lentils, tomatoes, rosemary, and pepper to taste; stir and break up tomatoes with back of spoon. Bring to simmer. Sprinkle with cheese; broil until cheese melts.
Makes 4 servings.
Our Magazine
