Lentil Soup with Cauliflower and Cheese

57 Ratings
  • 5 14
  • 4 26
  • 3 14
  • 2 2
  • 1 1

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

Martha Stewart Living, November 2013

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Recipe Summary

total:
1 hr
prep:
15 mins
Servings:
4
Yield:
Makes 6 cups
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Ingredients

Directions

  • 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.

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  • 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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Reviews (5)

57 Ratings
  • 5 14
  • 4 26
  • 3 14
  • 2 2
  • 1 1
Martha Stewart Member
09/20/2017
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.
Martha Stewart Member
12/18/2016
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.
Martha Stewart Member
01/16/2014
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.
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Martha Stewart Member
11/22/2013
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.
Martha Stewart Member
11/13/2013
I made this last night and it was so easy and yummy. Took it to lunch today, too! Love the addition of the thyme.
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