April 8th, 2012
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.
Puree soup in a blender or food processor. Adjust seasonings.
To serve, place cheese in each bowl of soup and garnish with coriander.