Gay Lea Recipes - Curried Lentil Soup with Havarti (Succulent Soup)

Curried Lentil Soup with Havarti

(Succulent Soup)

Preparation time: 10 Minutes

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

Ingredients:

2 tbsp butter 30 mL

1 onion, chopped

2 stalks celery, minced

2 cups peeled and finely diced carrots 500 mL

1 cup peeled and finely diced potatoes 250 mL

1-1/2 cups canned lentils, rinsed and drained 375 mL

2 cups vegetable or chicken stock 500 mL

1 cup milk 250 mL

2 tsp curry paste or powder 10 mL

salt and freshly ground pepper

1/3 lb plain or jalapeno-flavoured Canadian Havarti, cubed 160 g

2 tbsp coarsely chopped fresh coriander 30 mL

Instructions:

In a large saucepan, melt butter over medium heat. Cook onion, celery, carrots and potatoes for 3 to 4 minutes.

Add lentil, 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.

Puree 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.

Credit: Dairy Farmers of Canada (www.dairygoodness.ca)