Lentil Skillet Supper
Need a quick vegetarian recipe on a cold fall day?
Try Lentil Skillet Supper. It's hearty, nutritious and tasty.
If you are using a cast iron (or other flameproof) skillet, you can
place this dish under the broiler for a couple of minutes until the
cheese bubbles. (Using canned beans makes this a very speedy
meal. If time isn't an issue, cook the beans and lentils
yourself and make this meal even more economical!)
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1 Tbsp |
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15 mL |
vegetable oil |
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Heat in a large skillet. |
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2 |
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2 |
stalks celery, chopped |
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Add to skillet. |
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1 |
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1 |
large onion, chopped |
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Cook until onion is soft |
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(about 5 minutes). |
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1 can (19 oz) |
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1 can (540 mL) |
kidney beans, drained |
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Add to skillet. |
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1 can (19 oz) |
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1 can (540 mL) |
lentils, drained |
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1 can (19 oz) |
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1 can (540 mL) |
diced tomatoes, drained |
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2 tsp |
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10 mL |
dried rosemary |
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pepper |
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Heat until simmers gently. |
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2 cups |
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500 mL |
cheddar cheese, grated |
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Sprinkle over top. |
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Heat until cheese melts. |
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Return from Lentil
Skillet Supper to Healthy Quick Meals
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