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
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.