Curried Lentil Soup With Havarti

• 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 jalapeno-flavoured
• Canadian Havarti, cubed
• 2 tbsp (30 mL) coarsely chopped fresh
• coriander

1. In a large saucepan, melt butter over medium heat. Cook onion, celery, carrots and
2. potatoes for 3 to 4 minutes.
3. Add lentils, stock, milk and curry. Salt and pepper to taste. Bring to a boil and
4. simmer over low heat for 20 to 25 minutes or until vegetables are soft.
5. Puree soup in a blender or food processor. Adjust seasonings.
6. To serve, place cheese in each bowl of soup and garnish with coriander.
7. Note: As cheese is added just before serving, soup can be made ahead and reheated.
8. Soup can also be frozen.

butter, onion, stalks celery, carrots, potatoes, lentils, vegetable, milk, curry, salt, canadian havarti, fresh, coriander

Taken from www.epicurious.com/recipes/member/views/curried-lentil-soup-with-havarti-50021719 (may not work)