Curried Cauliflower Lentil Soup

 

Ingredients

• 3

  tablespoons butter
• 2

  medium onions, finely chopped (1 1/2 cups)
• 2

  medium carrots, chopped (3/4 cup)
• 1

  medium red bell pepper, chopped (2/3 cup)
• 3

  teaspoons curry powder
• 1

  teaspoon ground turmeric
• 1 1/2

  teaspoons salt
• 1/2

  teaspoon freshly ground pepper
• 3

  cloves garlic, finely chopped
• 1 1/2

  cups dried red lentils, sorted, rinsed
• 7

  cups Progresso™ chicken broth (from two 32-oz cartons)
• 2

  medium sweet potatoes (1 1/4 lb), peeled, cut into 1/2-inch pieces (about 3 cups)
• 3

  cups coarsely chopped fresh cauliflower florets
• 1/4

  cup chopped fresh cilantro
• 
  

• Steps

1 In 5-quart Dutch oven, melt butter over medium-high heat. Cook onions, carrots and bell pepper in butter about 6 minutes, stirring occasionally, until onions are tender. Stir in curry powder, turmeric, salt, pepper and garlic; cook 1 minute, stirring constantly.

• • 
    

2 Add lentils and broth. Heat to boiling; reduce heat. Cover; cook 10 minutes. Stir in sweet potatoes. Cover; cook 10 minutes. Stir in cauliflower. Cover; cook 5 minutes longer or until lentils, potatoes and cauliflower are tender. Stir in cilantro.