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.
Purée soup in a blender or food processor. Adjust seasonings.
To serve, place cheese in each bowl of soup and garnish with coriander.
Suggestion: This is a great way to serve up legumes to children who are picky eaters. Soup can also be served unblended.
Note: As cheese is added just before serving, soup can be made ahead and reheated. Soup can also be frozen.