Speedy Lentil and Bean Stew

• 1 large onion

• 2 stalks celery, sliced

• 1 can (19 oz/540mL) kidney beans, drained and rinsed

• 1 can (19 oz/540mL) lentils, drained and rinsed       

• 1 can (19 oz/540mL) tomatoes, drained

• Dried rosemary OR thyme

• Pepper to taste

• 1½ cups/375 ml shredded part-skim Cheddar OR mozzarella cheese

In a medium pot, cook onion and celery until softened.  Add beans, lentils, tomatoes, rosemary and pepper to taste.  Stir and break up tomatoes with spoon.  Bring to simmer.  Serve sprinkled with cheese.

Makes 4 servings. 

© 2002 Caryn J. Roll. This information is published and may not be reprinted.