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
Preparation
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.
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.
