Nutrition per serving may change if servings are adjusted.
1 pound lean ground lamb or beef
1 large onion, chopped (1 cup)
1 (16 ounce) package frozen mixed vegetables
1 (14 ounce) can lower-sodium beef broth
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed tomato soup
1 cup dry brown lentils, rinsed and drained
¼ teaspoon crushed red pepper
2⅔ cups prepared mashed potatoes
Snipped fresh mint (optional)
In a large skillet, cook ground lamb and onion until meat is brown and onion is tender; drain off fat.
In a 3½- or 4-quart slow cooker, combine meat mixture, frozen vegetables, broth, tomatoes, tomato soup, lentils and crushed red pepper (see Tip).
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve meat and lentil mixture over potatoes. If desired, sprinkle each serving with snipped fresh mint.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.