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11Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 rib celery (finely diced)
- onion (finely diced)
- 28 oz. diced tomatoes
- 19 oz. lentils (drained)
- 19 oz. kidney beans (drained)
- 1 clove garlic (crushed)
- 2 Tbsp. chopped fresh rosemary
- salt
- pepper
- 1 1/2 cups shredded cheddar cheese (or your favourite vegan melting cheese)
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Reviews(4)
Fiske 3 years ago
Lentil Casserole turned out very nicely. I prepared 1 cup of dried Beluga Lentils in advance, boiling then for 20 min, no salt. I combined ingredients in a dutch oven and reduced the liquid by simmering on top of the stove. I did not use cheddar, I added Feta when the lentils & beans were plated. Will try adding an adobo pepper or hot peppers next time.
MacIsaac 4 years ago
Excellent! Juicy, easy to put together, and it was a satisfying option for ‘meatless Monday’ :)
It looks like a chili but is a nice change! I didn’t have Rosemary where I was cooking so I used Italian seasoning and it was very good. I toasted some cheese bread for dipping.