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Curried Lentil Soup with Havarti

Curried Lentil Soup with Havarti
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Ingredients

1 ½
cup (375 mL) canned lentils, rinsed and drained
2
Tbsp (30 mL) butter
1
onion, chopped
2
stalks stalks celery, minced
2
cup (500 mL) peeled and finely diced carrots
1
cup (250 mL) peeled and finely diced potatoes
2
cup (500mL) vegetable or chicken stock
1
cup (250 mL) milk
2
tsp (10 mL) curry paste or powder
lb(s) (160 g) plain or jalapeño-flavoured Canadian Havarti, cubed
Salt and freshly ground pepper
(30 mL) coarsely chopped fresh coriander
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Directions

Step 1

In a large saucepan, melt butter over medium heat. Cook onion, celery, carrots and
potatoes for 3 to 4 minutes. Add lentils, stock, milk and curry. Salt and pepper to taste. Bring to a boil and simmer over low heat for 20 to 25 minutes or until vegetables are soft.

Step 2

Purée soup in a blender or food processor. Adjust seasonings.

Step 3

To serve, place cheese in each bowl of soup and garnish with coriander.

Step 4

Suggestion: This is a great way to serve up legumes to children who are picky eaters. Soup can also be served unblended.

Step 5

Note: As cheese is added just before serving, soup can be made ahead and reheated. Soup can also be frozen.

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