Curried Lentil Soup with Havarti

This is the Curried Lentil Soup with Havarti recipe.

  • Prep: 15 min
  • Cooking: 25 min - 30 min
Yields 6 servings
curried lentil soup with havarti

Ingredients

  • 2 tbsp (30 mL) butter
  • 2 onions chopped
  • 2 diced stalks celery
  • 2 cups (500 mL) diced carrots
  • 1 cup (250 mL) diced potatoes
  • 1 1/2 cups (375 mL) canned lentils rinsed and drained
  • 2 cups (500 mL) vegetable stock or chicken stock
  • 1 cup (250 mL) Milk
  • 2 tsp (10 mL) curry paste or curry powder
  • Salt and freshly ground pepper to taste
  • 5 oz (150 g) Canadian Havarti or jalapeño-flavoured Havarti cubed
  • 2 tbsp (30 mL) coarsely chopped fresh coriander

Preparation

In a large pot, melt butter over medium-high heat. Sauté celery, onions, carrots and potatoes for 5 minutes or until onions are softened. Add lentils, stock, milk and curry. Bring just a boil, stirring occasionally. Reduce heat to low and simmer covered for 20, 25 minutes or until vegetables are soft.

Transfer soup, in batches, to blender or food processor; puree until smooth. Adjust seasonings. To serve, place cheese in each bowl of soup, ladle soup and garnish with coriander.

Tips

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

Note: As cheese is added just before serving, soup can be made ahead and reheated. Soup can also be frozen.

For a change of taste, use Canadian Gouda, Cheddar, Mozzarella or Provolone.

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Nutrition

Nutritional Information

per serving
Energy: 352 Calories
Protein: 19 g
Carbohydrate: 33 g
Fibre: 6 g
Fat: 17 g
Sodium: 667 mg
Calcium: 32 % / 352 mg