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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
⅓
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.