This recipe is one of my ole standbys - perfectly balanced, suitable for cooking in batches, freezer-friendly and fantastic as leftovers. Sometimes I think I should call this my Shorty Casserole because it's good when you're short on time, short on energy or short on money!
Ingredients Round-up: onion, celery, carrots, fresh oregano, diced tomatoes, lentils and kidney beans (I used canned out of sheer laziness - feel free to substitute for the real thing!).
Begin by cleaning and dicing all of your ingredients. Now is a good time to rinse your beans and lentils.
Grab a large saute pan and heat 1 tablespoon of olive oil on medium. Add your mirepoix and cook until the ingredients have softened. Do not let them brown! This should take a good 5-10 minutes. I've been known to add a healthy splash of white wine at this stage, but seeing as I'm trying to be "good" this week, I skipped it. ;)
Next, add your diced tomatoes and oregano. Bring this to a boil then let it simmer with the lid on for 5-10 minutes.
You're ready to add your lentils and beans.
Mixy, mixy....looking good!
If you are eating this immediately, you can dump this concoction into a casserole dish, top it with shredded skim mozzarella and broil for a few minutes in the oven. I've chosen to take these little beauties to work for lunch, so I'll just melt the cheese when I re-heat.