Lentils are said to be a staple of vegetarian cooking. They have a high amount of protein and are often used as a meat substitute, or so I am told by my good friend Google. I learned that a while ago and just needed to find an excuse to cook with lentils. And here we are.
I learned two things cooking this particular dish. The first thing I learned is that lentils are a member of the legume family. Just a random fact for you. I’ll share the second thing I learned later.
Lentil and Mixed Veggie Casserole
**From Betty Crocker Easy Everyday Vegetarian**
Cook Time: 3 hours
Makes 8 servings
1 lb (2 cups) dried lentils, sorted and 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, drained and rinsed
1 can (10 3/4 oz) condensed golden mushroom soup
1) In a 3 or 4 quart slow cooker, combine veggie broth, lentils, pepper, and salt. Cover and cook on low heat setting for approximately 2 hours and 30 minutes
3) Stir in vegetables and soup. Cover and continue cooking on low for another 30 minutes or until vegetables are tender.
The changes I made: I used cream of mushroom soup because when I picked up the golden mushroom soup and looked at the ingredients, I discovered that it was made with beef broth. Not an issue if you aren’t a vegetarian, but I opted to go with the cream of mushroom soup since it was vegetarian friendly.
I left out the cauliflower and subbed in some fresh celery. I hate warm cauliflower, that was the only reasoning behind that.
So, (and here is the second thing I learned with this dish) I really don’t like lentils. Neither does Chad, so this recipe was not husband approved. We both agreed that the broth and veggies tasted GREAT, but the lentils just were not our favorite thing. Don’t let that discourage you from making this dish, I know plenty (okay, maybe 2) people who really like lentils. Besides, if you make the dish and hate it you can always order pizza. That’s what we ended up doing.
And the pizza was great.