Ingredients (use vegan versions):
- 1 can lentils
- 1 can kidney beans
- 1 small can tomatoes (diced)
- 1 teaspoon each garlic powder, oregano,
- 1/2 cup grated soy cheese
- salt and pepper to taste
Directions:
Drain liquid off the lentils, and mix with kidney beans (not drained)
in a casserole dish. Drain about 2/3 the juice from the tomatoes, and
add to the beans. It is important to do this, because it gets too
“soupy” if there is too much liquid. Add soy cheese and seasoning. Bake
in 350 degree F oven for 30 to 45 minutes. (till heated through)
Note: you can alter the seasoning to whatever you want.. try curry or
Mexican seasoning for a variation.
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