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Lentil Soup with Cauliflower and Cheese

  • prep: 15 mins
    total time: 1 hour
  • servings: 4

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped (about 1 cup)
  • 1 stalk celery, finely chopped (about 1/2 cup)
  • 1 medium carrot, finely chopped (about 1/2 cup)
  • 3 sprigs thyme, plus more for garnish
  • Coarse salt and freshly ground pepper
  • 1 cup brown lentils, rinsed and drained
  • 4 cups chicken broth
  • 1/2 head cauliflower, cored, trimmed, and cut into small florets (about 3 cups)
  • 3 ounces Gruyere and/or Parmesan cheese, shredded (1 cup)

Directions

  1. Step 1

    Heat oil in a medium pot over medium-high heat. Add onion, celery, carrot, and thyme. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.

  2. Step 2

    Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broilerproof ramekins or soup bowls. Top with cheese and broil until golden and bubbling, 3 to 4 minutes. Garnish with thyme and serve immediately.

Source
Martha Stewart Living, November 2013

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Reviews (3)

  • 16 Jan, 2014

    I loved this soup. I used half of the olive oil, but did splurge on the Gruyere cheese (sprinkled rather than broiled). As a leftover for lunch, I accidently forgot the cheese, and it was still delicious.

  • 22 Nov, 2013

    Super easy and yummy. I had some swiss chard on hand so I chopped it and added with the lentils. I didn't broil the cheese, just sprinkled parm on top and it was still good. I made it with a box of veggie broth and added 2 more cups at the end to make it more brothy and added a little more salt to taste.

  • 13 Nov, 2013

    I made this last night and it was so easy and yummy. Took it to lunch today, too! Love the addition of the thyme.