Lentil Recipes:
Lentil Skillet Supper
Here's one of my favorite lentil recipes. Need a hearty quick meal on a cold fall day? Try Lentil Skillet Supper.
Using canned beans and lentils makes this a very speedy meal. If you have the time, cook the
beans
and
lentils
yourself and make this meal even more economical. (You'll need 2 cups/500 mL of cooked kidney beans and 2 cups/500 mL of cooked lentils.)
I like to make this in a cast-iron skillet so I can place it under the broiler for a couple of minutes just before serving. This makes the cheese nice and bubbly and brown.
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
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.
Return from lentil recipes to vegetarian recipes.
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