Spicy Red Lentil and Havarti Soup
Our dietitians' favouriteDeliciously satisfying bone food!
- Prep: 20 min
- Cooking: 30 min - 40 min
Yields 6 servings
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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
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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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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: | 29 % / 380 mg |
| Folate: | 68 % |
| Vitamin A: | 52 % |
| Vitamin B12: | 40 % |
| Phosphorus: | 36 % |
