Speedy Lentil & Bean Casserole

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 stalks celery, sliced
• 1 (19 ounce) can kidney beans, drained and rinsed
• 1 (19 ounce) can lentils, drained and rinsed
• 1 (19 ounce) can tomatoes, drained
• 1/2 teaspoon dried rosemary or 1/2 teaspoon dried thyme
• pepper, to taste
• 1 1/2 cups shredded low-fat cheddar cheese or 1 1/2 cups shredded part-skim mozzarella cheese

1. In an oven proof skillet, heat oil over medium heat and cook the onion and celery until the onion is softened.
2. Add the beans, lentils, tomatoes and seasonings.
3. Break up the tomatoes.
4. Bring the mixture to a simmer.
5. Sprinkle on the cheese.
6. Broil until the cheese has melted.
7. ALTERNATIVE MICROWAVE INSTRUCTIONS:
8. In a microwave safe casserole, combine the oil, onion and celery.
9. Cover the dish and cook for 3 to 4 minutes of high power (until onion is soft).
10. Add the beans, lentils, tomatoes and seasonings.
11. Break up the tomatoes.
12. Cover and microwave for 5 minutes on high power or until everything has been heated.
13. Sprinkle on the cheese and microwave until the cheese has melted and is bubbly.

olive oil, onion, stalks celery, kidney beans, lentils, tomatoes, rosemary, pepper, cheddar cheese

Taken from www.food.com/recipe/speedy-lentil-bean-casserole-270176 (may not work)