- In a large non-stick skillet over high heat, brown the mushrooms, onion and garlic in the oil. Transfer to the slow cooker.
- Add the vegetables, lentils, tomato sauce and broth. Season with salt and pepper and mix thoroughly. Cover and cook on Low for 6 hours. It can be maintained on Warm for up to 8 hours.
- Delicious over pasta, but also with stuffed eggplant or baked potatoes.