Ingredients
2 tbsp (30 mL) butter
1 onion, chopped
2 stalks celery, minced
2 cups (500 mL) peeled and finely diced
carrots
1 cup (250 mL) peeled and finely diced
potatoes
1 1/2 cups (375 mL) canned lentils, rinsed
and drained
2 cups (500mL) vegetable or chicken stock
1 cup (250 mL) milk
2 tsp (10 mL) curry paste or powder
Salt and freshly ground pepper
1/3 lb (160 g) plain or jalapeño-flavoured
Canadian Havarti, cubed
2 tbsp (30 mL) coarsely chopped fresh
coriander
Preparation
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.
Note: As cheese is added just before serving, soup can be made ahead and reheated. Soup can also be frozen.
