Lentil Soup with Cauliflower and Cheese

Prep Time:
15 mins
Total Time:
1 hrs
6 cups

Thanks to two pantry staples -- lentils and chicken broth -- you can get this satisfying soup on the table in a flash.


  • 2 tablespoons extra-virgin olive oil

  • 1 small onion, finely chopped (about 1 cup)

  • 1 stalk celery, finely chopped (about ½ cup)

  • 1 medium carrot, finely chopped (about ½ 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

  • ½ head cauliflower, cored, trimmed, and cut into small florets (about 3 cups)

  • 3 ounces Gruyere and/or Parmesan cheese, shredded (1 cup)


  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. 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.

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