In a pot, melt butter over medium-high heat. Add onions and celery and saute for 3 minutes or until softened. Stir in sweet potatoes and cumin and sauté for 2 minutes. Add broth and bring to a boil. Reduce heat and simmer, covered, for 10 to 12 minutes or until potatoes are tender.

In a blender or with an immersion blender, puree soup until smooth. Return to pot if using a blender. Stir in lentils; cook on medium heat for 2 minutes or until heated through.
Remove from heat and stir in half of the Gouda (and all of the spinach leaves if you chose not to use celery). Season to taste with salt and pepper.

Ladle soup into bowls and sprinkle each serving with remaining Gouda and tomatoes.

For a packed lunch, place the Gouda and tomatoes in a container. At lunchtime, kids can have the hot soup from the thermal cup and pile the shredded cheese and tomatoes on top. Tasty Canadian Edam is an original and flavourful alternative to Gouda. Another tasty option is to prepare a Gouda & Lentil Salad. Combine diced Canadian Gouda, canned lentils, corn, grape tomatoes and green onion. Dress with lemon juice, olive oil, minced garlic, oregano and season to taste with salt and pepper. Serve over a bed of mixed greens. Sooo Gouda for you!