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Curried Cauliflower Lentil Soup

Curried Cauliflower Lentil Soup
  • Prep 30 min
  • Total 60 min
  • Servings 8
Progresso™ chicken broth, cauliflower and lentils make a hearty soup for dinner – perfect for your family.
Updated March 7, 2014
Make With
Make With
Progresso Broth

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

Steps

  • 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 Facts

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