Lentil And Mixed Vegetable Casserole - cooking recipe

Ingredients

1 lb dried lentils, sorted and rinsed (2 cups)
2 (14 1/2 ounce) cans ready to serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
1 (10 3/4 ounce) can 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 setting 2 to 2 1/2 hours or until lentils are tender.
Stir in veggies and soup.
Cover and cook on low heat about 30 minutes or until veggies are tender.