This is a great way to serve up legumes to children who are picky eaters. Soup can also be served unblended.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 1/4 cup (60 mL) butter
- 4 stalks celery finely sliced
- 2 onions chopped
- 4 cups (1 L) diced carrots
- 2 cups (500 mL) diced potatoes
- 3 cups (750 mL) canned lentils rinsed and drained
- 4 cups (1 L) vegetable or chicken stock
- 2 cups (500 mL) milk
- 4 tsp (20 mL) curry paste or powder
- Salt to taste
- Freshly ground pepper
- 10 oz (300 g) plain or jalapeño-flavoured Canadian Havarti cubed
- 1/4 cup (60 mL) chopped fresh coriander
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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 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.
Cooking Club Tips:To take home, divide soup among containers and package cheese cubes and cilantro. Label with name and date prepared. Soup can be frozen. Reheat soup on stove top on medium heat or in the microwave oven, stirring occasionally, until heated through.
For a change of taste, use Canadian Gouda, Cheddar, Mozzarella or Provolone.