Cauliflower & Lentil Stew | Swanson® Recipes

Name: Cauliflower & Lentil Stew | Swanson® Recipes
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

www.campbells.com

This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander and turmeric.

View full recipe on www.campbells.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbells.com.

Share this recipe:

Ingredients

2 tablespoons vegetable oil
1 large Vidalia onion <strong>or </strong>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, <strong>undrained</strong>
4 cups Swanson® Vegetable Broth