CURRIED CAULIFLOWER LENTIL SOUP

Curried Cauliflower Lentil Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 14

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:

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.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Fat 1, Fiber 10 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1300 mg