Lentil and Mixed-Vegetable Casserole

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

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 220
Fat 1g
Saturated Fat 0g
Sodium 700mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 10),

% Daily Value

Total Fat: 1g; 1%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 700mg; 700%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 11g 11% Sugars 3g 3% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 20%;
Calcium: 4%;
Iron: 30%;

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.

Prep Time 5 min
Total Time 2 hr 35 min
Servings 8

Ingredients

1: lb dried lentils (2 cups), sorted, rinsed

2: cans (14 oz each) vegetable broth

1/2: teaspoon salt

1/4: teaspoon pepper

1: bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained

1: can (10 3/4 oz) condensed golden mushroom soup

Directions

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

Did You Know?

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Expert Tips

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.

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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.