Cauliflower & Lentil Stew
This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu. To brighten favors and add contrast, try serving with a spoonful of Greek yogurt and a squeeze of fresh lemon juice.
Ingredients
2 tablespoons vegetable oil
1 large Vidalia onion or other sweet onion, chopped (about 1 3/4 cups)
2 large carrot, peeled and sliced (about 2 cups)
3 stalks celery, sliced (about 1 1/2 cups)
2 cloves garlic, chopped
0.5 teaspoon salt
4 cups cauliflower florets
2 cups dried lentils, rinsed
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 can (28 ounces) diced tomatoes, undrained
4 cups Swanson® Vegetable Broth
1 large Vidalia onion or other sweet onion, chopped (about 1 3/4 cups)
2 large carrot, peeled and sliced (about 2 cups)
3 stalks celery, sliced (about 1 1/2 cups)
2 cloves garlic, chopped
0.5 teaspoon salt
4 cups cauliflower florets
2 cups dried lentils, rinsed
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 can (28 ounces) diced tomatoes, undrained
4 cups Swanson® Vegetable Broth
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, carrots, celery, garlic and salt and cook for 5 minutes or until tender-crisp, stirring occasionally.
Increase the heat to high. Stir in the cauliflower, lentils, cumin, coriander, turmeric, cinnamon, tomatoes and broth and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the lentils are tender, stirring occasionally. Season to taste.
Increase the heat to high. Stir in the cauliflower, lentils, cumin, coriander, turmeric, cinnamon, tomatoes and broth and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the lentils are tender, stirring occasionally. Season to taste.
Cauliflower & Lentil Stew
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This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu. To brighten favors and add contrast, try serving with a spoonful of Greek yogurt and a squeeze of fresh lemon juice.
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, carrots, celery, garlic and salt and cook for 5 minutes or until tender-crisp, stirring occasionally.Increase the heat to high. Stir in the cauliflower, lentils, cumin, coriander, turmeric, cinnamon, tomatoes and broth and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the lentils are tender, stirring occasionally. Season to taste.
Ingredients
2 tablespoons vegetable oil1 large Vidalia onion or other sweet onion, chopped (about 1 3/4 cups)2 large carrot, peeled and sliced (about 2 cups)3 stalks celery, sliced (about 1 1/2 cups)2 cloves garlic, chopped0.5 teaspoon salt4 cups cauliflower florets2 cups dried lentils, rinsed1 tablespoon ground cumin2 teaspoons ground coriander1 teaspoon ground turmeric1 teaspoon ground cinnamon1 can (28 ounces) diced tomatoes, undrained4 cups Swanson® Vegetable Broth
