2 hr 35 min
lb dried lentils (2 cups), sorted, rinsed
cans (14 oz each) vegetable broth
bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
can (10 3/4 oz) condensed golden mushroom soup
In 3- to 4-quart slow cooker, mix lentils, broth, salt and pepper.
Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes.
Stir in vegetables and soup. Cover; cook on Low heat setting about 30 minutes or until vegetable are tender.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Lentils are often used as a meat substitute--delicious, easy to cook and so versatile. They’re also a good source of iron and phosphorus and contain calcium and vitamins A and B. If you'd like, sprinkle 1 cup shredded cheese on top of the casserole during the last 5 minutes of cooking.
We calculated the nutrition of this recipe at the time it was created on 06/23/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.