Lentil and Mixed-Vegetable Casserole

 

1

pound dried lentils (2 cups), sorted and rinsed

2

cans (14 1/2 ounces each) ready-to-serve vegetable broth

1/2

teaspoon salt

1/4

teaspoon pepper

1

bag (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained

1

can (10 3/4 ounces) condensed golden mushroom soup

• 1 Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
• 2 Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
• 3 Stir in vegetables and soup.
• 4 Cover and cook on low heat setting about 30 minutes or until vegetable are tender.