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Lentil and Mixed Vegetable Casserole
1 pound dried lentils sorted and rinsed
2 14 1/2 ounce cans each ready to serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 16 ounce bag frozen broccoli cauliflower and carrots thawed and drained
1 10 3/4 ounce can condensed golden mushroom soup
Mix lentils, broth, salt and pepper in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 2-2 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 vegetables are tender.
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