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
Preparation
Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
Stir in vegetables and soup.
Cover and cook on low heat setting about 30 minutes or until vegetable are tender.
