Guest guest Posted March 30, 2001 Report Share Posted March 30, 2001 * Exported from MasterCook * Lentil and Mixed Vegetable Casserole Recipe By :Betty Crocker's Slow Cooker Cookbook Serving Size : 8 Preparation Time :0:05 Categories : Beans & Legumes Betty Crocker's Slow Cooker CB Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried lentils -- (2 cups) sorted & rinsed 2 14.5 oz cans vegetable broth 1/2 teaspoon salt 1/4 teaspoon pepper 16 ounces frozen broccoli, cauliflower & carrots -- thawed & drained 1 10.75 oz can condensed golden mushroom soup -- (or cream of mushroom or cream of broccoli) Mix lentils, broth, salt & pepper in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat for 2 to 2 1/2 hours or until lentils are tender. Stir in vegetables and soup. Cover and cook on low heat for about 30 minutes or until vegetables are tender. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 2g Fat (7.1% calories from fat); 20g Protein; 51g Carbohydrate; 21g Dietary Fiber; 1mg Cholesterol; 845mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 1566 0 Quote Link to comment Share on other sites More sharing options...
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