119 oz cangreen lentilsdo not substitute dry lentils for canned, the recipe won't work the same!
119 oz canblack or kidney beans
128 oz canplain diced tomatoes
2cupscheese of your choice (I use sharp or tex-mex)shredded
Saute onions and garlic in a splash of olive or avocado oil in a large pot for about five minutes.
Meanwhile, DRAIN and RINSE the beans. Drain the lentils and tomatoes. Add the beans, lentils, and tomatoes to the onion and garlic in the pot.Add the cumin, cayenne powder, onion powder, salt, and bring the mixture to a boil. Turn the heat to low and let simmer for about 20 minutes. Turn your oven to broil.
Pour the mixture into an oven-safe dish (I use a 2.5-quart dish). Cover the mixture with shredded cheese, and broil for 2-3 minutes, or until the cheese is nice and bubbly but not burnt (keep an eye on it if you don't use your broiler much!).Serve and enjoy!
Sample and adjust salt and other seasonings to your taste. This isn't very spicy so feel free to add more cayenne if you want more of a kick. Keep leftovers in the fridge for up to five days. If you're going to freeze some, reserve it without the cheese and then add cheese when you're ready to serve it.