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Curried Cauliflower Lentil Soup

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  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8

Progresso™ chicken broth, cauliflower and lentils make a hearty soup for dinner – perfect for your family.

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

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
),
Sodium
1300mg
1300%;
Total Carbohydrate
44g
44%
(Dietary Fiber
10g
10%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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