Thursday, 14 January 2016
Easy Bean and Lentil Casserole
I have thrown the food-making arrangements in our household in a disarray with becoming a vegetarian. Hubby loves preparing and barbecuing meat, and now he is feeling a bit lost.
The rest still eats meat, but now I have to come up with alternatives for myself, as well as side dishes for the family.
Luckily we have Google, and I can put in my ingredients (of what I have in the cupboard) for vegetarian recipes. I found the Speedy Lentil and Bean Casserole from food.com.
I made a few adjustments based on what we had available, and it is very good for a quick and filling recipe that will be added to my basic recipes of what-to-make-when-you-don't-know-what-to-make-and-you-are-hungry!
This is what I made a few evenings back.
Easy Bean and Lentil Casserole recipe
- Can of Three Beans mix, drained and rinsed
- Can of organic lentils, drained and rinsed
- 2 Tomatoes, chopped
- 1 onion, chopped
- 4 green onions, chopped
- 1 tablespoon of olive oil
- half teaspoon thyme
- one and half cups of Gouda cheese
- pinch of pepper and salt
Heat the olive oil in a pan on the stove. Cook the onion, green onions and tomatoes until soft. Add the beans and lentils and the thyme until it simmers. The cheese comes on top of the dish. Dish up as soon as the cheese becomes bubbly!
Next time I am trying it with a bit of chilly!