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Lentil Skillet Supper
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


In a large skillet, 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. Heat until the cheese melts

Preparation Time: Serves:
Recipe Origin: United States
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