Spicy Red Lentil and Havarti Soup

Our dietitians' favourite

Deliciously satisfying bone food!

  • Prep: 20 min
  • Cooking: 30 min - 40 min
Yields 6 servings
spicy red lentil and havarti soup

Ingredients

  • 1 1/2 Tablespoon (25 mL) butter
  • 2 tsp (10 mL) curry powder
  • 1 onion chopped
  • 2 cups (500 mL) diced carrots
  • 1 cup (250 mL) celery
  • 1 cup (250 mL) diced peeled potatoes
  • 3/4 cup (180 mL) dried lentils red or orange, rinsed
  • 1 cup (250 mL) chicken broth
  • 3 cups (750 mL) milk
  • 5 oz (150 g) jalapeño-flavoured Havarti cubed
  • 2 tbsp (30 mL) chopped fresh coriander

Preparation

In a large pot, melt butter over medium-high heat. Sauté curry, carrots, potatoes, celery and onions, until onions are softened.

Add lentils, broth, milk. Bring to a boil, stirring occasionally. Reduce heat to low and simmer covered until lentils are soft, 30-40 minutes.

Purée soup in blender until smooth. Adjust seasoning. Serve garnished with the Havarti and coriander.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 311 Calories
Protein: 18 g
Carbohydrate: 32 g
Fat: 13 g
Fibre: 9.9 g
Sodium: 402 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 35 % / 380 mg
Folate: 68 %
Vitamin A: 52 %
Vitamin B12: 40 %
Phosphorus: 36 %