This ameliorating lentil dish is a family top choice! Lentils and kidney beans are stewed with diced tomatoes, rosemary, and garlic at that point finished off with destroyed cheddar and afterward put in the stove for a brisk cook for this simple weeknight feast you will need to eat on rehash.
Keeping with the solace subject this week, I need to impart to you one of my most loved simple veggie lover suppers. I've been making this one for quite a long time and it's one I return to over and over in light of the fact that it is SO basic, thoroughly encouraging and completely flavorful.
One of my preferred things about this formula (other than the ooey gooey liquefied cheddar) is that is it produced using wash room fixings. This lentil meal has been a supper guardian angel numerous evenings when I hadn't arranged a thing and had no clue about what to do.
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INGREDIENTS
- 2 tbsp olive oil
- 1 rib celery finely diced
- onion finely diced
- 1 28 oz can diced tomatoes
- 1 19 oz can lentils (drained)
- 1 19 oz can kidney beans (drained)
- 1 clove garlic crushed
- 2 tbsp chopped fresh rosemary
- salt and pepper to taste
- 1 1⁄2 cups shredded cheddar cheese (or your favourite vegan melting cheese)
INSTRUCTIONS
- Heat a large pot over medium heat and add the olive oil.
- When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
- Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
- Season with salt and pepper to taste.
- Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
- Set your oven to broil on high.
- Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
- Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.
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