1 Tbsp butter
1 c chopped onion
1 c thinly sliced celery
4 c diced, peeled sweet potato
1/2 tsp cumin
4 c chicken stock
19oz can lentils, rinsed & drained
1 c shredded gouda, divided
salt & pepper
1/2 c grape tomatoes, quartered
Melt butter and saute onions & celery. Stir in sweet potatoes & cumin and saute 2 more min. Add broth & bring to a boil. Reduce heat, cover & simmer 10 min until potatoes are tender. Puree soup until smooth and then stir in lentils. Remove from heat and add half of the gouda. Season with salt & pepper. Ladle soup into bowls and garnish with tomatoes & remaining gouda.
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