In a large pot, melt butter over medium-high heat. Sauté celery, onion, carrots and potatoes for 5 minutes or until onions are softened. Add lentils, stock, milk and curry. Bring just a boil, stirring occasionally. Reduce heat to low and simmer covered for 20, 25 minutes or until vegetables are soft.

Transfer soup, in batches, to blender or food processor; puree until smooth. Adjust seasonings. To serve, place cheese in each bowl of soup, ladle soup and garnish with coriander.

Suggestion: This is a great way to serve up legumes to children who are picky eaters.
Soup can also be served unblended.

Note: As cheese is added just before serving, soup can be made ahead and reheated. Soup can also be frozen.

For a change of taste, use Canadian Gouda, Cheddar, Mozzarella or Provolone.