Curried Lentil Soup with Pepper Jack
This delicious soup is a great way to serve up legumes to children who are picky eaters. Soup can also be served unblended.
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 tbsp (30 mL) GAY LEA - Butter Sticks – Salted
- 1 onion, chopped
- 2 celery stalks, minced
- 2 cups (500 mL) carrots, peeled and finely diced
- 1 cup (250 mL) potatoes, peeled and finely diced
- 1 1/2 cups (375 mL) canned lentils, rinsed and drained
- 2 cups (500 mL) vegetable or chicken stock
- 1 cup (250 mL) HEWITT'S - milk
- 2 tsp (10 mL) curry paste or powder
- salt
- freshly ground pepper
- 1/3 lb (160 g) BLACK RIVER - Pepperjack Cheese, or plain Monterey Jack cheese
- fresh coriander, coarsley chopped
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