Curried Cauliflower Lentil Soup

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

By Betty Crocker Kitchens

March 7, 2014

tablespoons butter

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

medium carrots, chopped (3/4 cup)

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

teaspoons curry powder

teaspoon ground turmeric

1 1/2

teaspoons salt

1/2

teaspoon freshly ground pepper

cloves garlic, finely chopped

1 1/2

cups dried red lentils, sorted, rinsed

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

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

cups coarsely chopped fresh cauliflower florets

1/4

cup chopped fresh cilantro

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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.