Submitted by: SandnSurf

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

Directions

1. In a large saucepan, melt butter over medium heat. Cook onion, celery, carrots and potatoes for 3 to 4 minutes.
2. 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.
3. To serve, place cheese in each bowl of soup and garnish with coriander. 4 to 6 servings 10 minutes to make 25 minutes to cook.

This recipe is from Soups.

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