2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried sage
2 tablespoons currants, divided
1/3 cup chopped onion
2 cups dried lentils
1 (15 ounce) can kidney beans, divided
1 (15 ounce) can kidney beans with liquid
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
1 tablespoon salt
In a large skillet over medium heat, heat olive oil over medium heat. Stir in the garlic, oregano, sage, currants, onion, lentils, kidney beans, evaporated milk, cooked and divided kidney beans, 1 tablespoon Worcestershire sauce, 1 teaspoon salt. Bring to a slow simmer or simmer 1 1 hour.