Lentil and Mixed-Vegetable Casserole

 

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

• 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.