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.

Check that you have these staples at home

• in the cupboard
  • vegetable oil
  • canned kidney beans
  • canned lentils
  • canned diced tomatoes
  • dried rosemary
  • pepper

• in the fridge or freezer
  • Cheddar cheese

Buy these fresh ingredients

• celery
• onions

Get out your equipment

• Essential
  • a cast iron skillet
  • a cutting board and sharp knife
  • a can opener
  • measuring spoons
  • a grater
  • a mixing spoon

• Nice to have but not necessary
  • a metal strainer for draining the liquid from the cans
  
  
  

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  The recipe

  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

  Preheat your broiler.

  In a large oven-proof skillet (I like cast-iron), 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.
  Place the skillet under the preheated broiler until the cheese melts and bubbles.
  
  
  
  

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  Substitutions

  • Use whole canned tomatoes and dice them yourself (see tip below). Or use fresh tomatoes and chop them coarsely.

  • Use about 2 Tbsp/30 mL fresh rosemary instead of dried.

  Ideas for making this recipe your own

  • Try substituting another variety of beans for the kidney beans. I think that pinto beans would work well - or how about black beans?

  • Experiment with another cheese in place of the Cheddar. How about mozzarella?

  Tips

  • To make this an even more economical choice, cook your own beans and lentils. You'll need 2 cups/500 mL of each.

  • To chop whole canned tomatoes, pour off the liquid. Use kitchen shears to chop the tomatoes right in the can.

  • If you don't have an oven-proof skillet, you can still make this meal. After you sprinkle on the cheese, just heat the pan on the stove for a few more minutes until most of the cheese melts. It won't get brown and bubbly the way it will under the broiler, but it will still be delicious.
  
  
  

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  Menu suggestion

  Serve this dish with

  • rice

  • a green salad with Orange Vinaigrette
    
    
  • a loaf of crusty bread
  
  
  

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  If you enjoy this recipe, you may also like these other lentil recipes:

  • Sweet and Sour Lentils
  • South of the Border Lentils
    
    

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