This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu. To brighten favors and add contrast, try serving with a spoonful of Greek yogurt and a squeeze of fresh lemon juice.
Ingredients
- 2 tablespoons vegetable oil
- 1 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, chopped
- 1/2 teaspoon salt
- 4 cups cauliflower florets
- 2 cups dried lentils, rinsed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 can (28 ounces) diced tomatoes, undrained
- 4 cups Swanson® Vegetable Broth
Instructions
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Tips
- Top each serving with a spoonful of plain Greek yogurt and a squeeze of fresh lemon to brighten and contrast the fragrant spices in the stew.
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Step 1
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.
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Step 2
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.
