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Heat a large pot over medium heat and add the olive oil.
When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
Season with salt and pepper to taste.
Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
Set your oven to broil on high.
Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.