Lentil and bean casserole

Name: Lentil and bean casserole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 30 ml olive oil; 1 pcs onion; 2 pcs celery stalk; 400 g canned red beans; 200 g boiled lentils; 400 g canned tomatoes; 1 tsp dried rosemary; 1 tsp dried thyme; to taste salt; to taste black pepper; 150 g firm cheese

A quick casserole made with lentils, beans, and vegetables topped with melted cheese.

Total: 25 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 416
Protein: 31 g
Fat: 8 g
Carbs: 57 g

Ingredients

for 4 servings

olive oil30 ml
onion1 pcs
celery stalk2 pcs
canned red beans400 g
boiled lentils200 g
canned tomatoes400 g
dried rosemary1 tsp
dried thyme1 tsp
saltto taste
black pepperto taste
firm cheese150 g

Method

5 steps

Heat the oil in a heavy-bottomed skillet over medium heat, add the chopped onion and celery, and sauté until soft.
Add the beans, lentils, tomatoes with their juice, and the spices.
Mash the tomatoes with a spatula and bring the mixture to a boil.
Sprinkle with grated cheese on top.
Place the skillet in the oven under the broiler for a few minutes until the cheese melts.