Ingredients

1 tbsp olive oil

5 cups cooked lentils

5 cups mixed frozen chopped vegetables

3, 12-ounce cartons condensed mushroom soup

3, 9-ounce packages Dr. Praeger’s Kale Puffs

Several pinches salt and pepper

2-3 tbsp chopped fresh parsley

 

Directions

  1. Preheat the oven to 350F.
  2. Lightly grease the inside of a 13×9 baking dish with the olive oil.
  3. In a large bowl, mix together the cooked lentils and frozen mixed vegetables.
  4. Transfer the vegetable lentil mixture to the baking dish, and spread into an even layer.
  5. Empty the condensed mushroom soup cartons onto the mushroom lentil later, and carefully smooth it across the surface into an even layer.
  6. Arrange the Dr. Praeger’s Kale Puffs across the condensed mushroom soup layer.
  7. Bake, uncovered, for 45 minutes, or until the puffs are golden crisp.
  8. Cool for 15 minutes before scooping so the layers can set.
  9. Sprinkle with fresh parsley and freshly cracked black pepper.