Directions for: Curried Lentil Soup with Havarti
Ingredients
1 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
lb(s) (160 g) plain or jalapeo-flavoured Canadian Havarti, cubed
Salt and freshly ground pepper
(30 mL) coarsely chopped fresh coriander
Directions
1. in a large saucepan, melt butter over medium heat. Cook onion, celery, carrots andpotatoes 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. Pure 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