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Lentil Soup with Cauliflower and Cheese

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

Source: Martha Stewart Living, November 2013
Total Time Prep Servings Yield

Ingredients

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How would you rate this recipe?
57
  • sunflower1160
    20 SEP, 2017
    Absolutely delicious; sauteed the veggies and brought everything to a boil, add swiss chard, and finished it all in a crockpot. when we were ready , broiled it under the oven with the cheese.
    Reply
  • juliemichelet31
    18 DEC, 2016
    This looks great, but if you market this as a vegetarian recipe, it should use veggie broth, not chicken broth! An easy substitution, but you might change the recipe. Will taste just as good.
    Reply
  • OhioHockeyMom
    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.
    Reply
  • mmhanigan1
    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.
    Reply
  • MS10096434
    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.
    Reply

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