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.
cost per recipe: $14.33
The price is determined by the national average.
tablespoons vegetable oil
large Vidalia onion or other sweet onion, chopped (about 1 3/4 cups)
large carrot, peeled and sliced (about 2 cups)
stalks celery, sliced (about 1 1/2 cups)
cloves garlic, chopped
cups cauliflower florets
cups dried lentils, rinsed
tablespoon ground cumin
teaspoons ground coriander
teaspoon ground turmeric
teaspoon ground cinnamon
can (28 ounces) diced tomatoes, undrained
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
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.
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.