Curried Lentil Soup with Havarti

  • serves 0


14 Ratings
Directions for: Curried Lentil Soup with Havarti


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


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.

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

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

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

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

See more: Dairy Farmers of Canada, Vegetables, Beans, Cheese, Beef, Fall, Rice/Grain


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