1. In large saucepan melt butter over medium heat. 2. Cook onion, carrots, celery, and potatoes for 3-4 minute. 3. Add lentils, stock, milk, and curry. Salt and pepper to taste. 4. Bring to boil and simmer over low heat 20-25 minute or until vegetables are soft. 5. Puree soup in blender or processor. 6. To serve, place cubed cheese in each bowl. 7. Sprinkle with coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
