1
bag (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained
1
can (10 3/4 ounces) condensed golden mushroom soup
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Steps
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.
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Lentils are carefully cleaned before they are packaged, but poorer-quality lentils sometimes do slip by. Carefully sort through the lentils and remove any that are too light or dark. It is good to rinse the lentils in water before cooking to be sure they are clean.
We like the flavors and colors of the broccoli, cauliflower and carrots, but feel free to use any vegetable blend that you like and be creative with this casserole. The same goes for the flavor of the soup-cream of mushroom or cream of broccoli also would make a tasty dish.
Sprinkle a cup of shredded mozzarella cheese over the top of the casserole before serving. The heat of the dish will soften the cheese. Sliced process American cheese, cut into strips, or shredded process cheese loaf also works nicely because the cheese will melt on top of the hot dish.
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Nutrition Facts
Serving Size:1 Serving
Calories
185
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
0mg
Sodium
880mg
Total Carbohydrate
38g
Dietary Fiber
14g
Protein
16g
% Daily Value*:
Iron
32%
32%
Exchanges:
1 Starch; 4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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