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.
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
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