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 me...

Directions

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 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

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