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 red or
orange lentils, rinsed
1 cup (250 mL) vegetable 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.
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