Lentil and Mixed-Vegetable Casserole

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

  • prep time 5 min
  • total time 2 hr 35 min
  • ingredients 6
  • 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
  • 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.
  • 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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