Spicy Red Lentil and Havarti Soup
A bold and comforting red lentil soup simmered with warming spices and milk for a creamy finish, topped with melty Havarti cheese for extra richness and flavour.
Preparation time
20 minutes
Cooking time
30 – 40 minutes
Yield
6 servings
Nutritional information
Energy
324 Calories
Protein
18 g
Carbohydrate
35 g
Fat
13 g
Fibre
5.3 g
Sodium
488 mg
Top 5 Nutrients
(% DV*)
Calcium
29 % / 377 mg
Vitamin A
59 %
Folate
39 %
Phosphorus
30 %
Pantothenic acid
27 %
*percentage of daily value
Ingredients
- 1 1/2 tbsp (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.
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