Filed Under: Under 20 Mins

Curried Lentil soup with Havarti

All You Need is Cheese Canadian jalapeño havarti adds an extra touch of spice to this hearty soup.

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April 8th, 2012

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Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
  • 2 tablespoons (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 teaspoons (10 ml) curry paste or powder
  • 1/3 pounds (160 g) plain or jalapeno flavoured canadian havarti (cubed)
  • 12 tablespoons (30 ml) coarsely chopped fresh coriander
  • salt and freshly ground pepper
    • 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.

    Puree soup in a blender or food processor. Adjust seasonings.

  • 4.

    To serve, place cheese in each bowl of soup and garnish with coriander.

    • Curried Lentil soup with Havarti
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