Lentil & Mixed Vegetable Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1 pound dried lentils2 cans (14.5 oz.) vegetable broth1/2 tsp. salt1/4 tsp. pepper1 bag (16 oz.) frozen broccoli, califlower and carrots1 can (10 3/4 oz.) 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 - 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 vegetables are tender
Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MONETTPAT.
2. Cover and cook on low heat setting 2 - 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 vegetables are tender
Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MONETTPAT.
Nutritional Info Amount Per Serving
- Calories: 95.7
- Total Fat: 0.8 g
- Cholesterol: 1.3 mg
- Sodium: 631.4 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 5.2 g
- Protein: 5.2 g
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