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Lentil and Mixed-Vegetable Casserole

Enjoy this lentils and veggie casserole sprinkled with cheese – a hearty slow-cooked dinner.

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 (2) 1 Reviews
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  • Prep Time 5 min
  • Total Time 2 hr 35 min
  • Servings 8

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
185
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
880mg
880%;
Total Carbohydrate
38g
38%
(Dietary Fiber
14g
14%
),
Protein
16g
16%
;
% Daily Value*:
Iron
32%;
Exchanges:
1 Starch; 4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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