Lentil and Mixed-Vegetable Casserole

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  • 5 min prep time
  • 2 hr 35 min total time
  • 6 ingredients
  • 8 servings

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

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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