tsp curry powder
c diced carrots
c diced celery and diced peeled potatoes
c dried orange or red lentils rinsed
c chicken broth
oz Jalapeno flavoured havarti cubed
tbsp chopped fresh coriander or parsley
In a large pot, melt butter over medium high Saute curry , carrots potatoes, celery and onions, until onions are softened. Add lentils, broth and milk. Bring to a boil, stirring occasionally. Reduce heat to low and simmer covered until lentils are soft, 30-40 min. Puree soup in blender until smooth. Adust seasoning. Serve garnished with the havarti and coriander.