Lentil Soup with Cauliflower and Cheese

Name: Lentil Soup with Cauliflower and Cheese
Prep time: 15 min
Total time: 1 h
Yield: Makes 6 cups
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)

57 Ratings
5 Reviews

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 test

prep:

15 mins

total:

1 hr

Servings:

Yield:

Makes 6 cups

Directions

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.

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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.

Reviews (5)

57 Ratings

5 star values: 14
4 star values: 26
3 star values: 14
2 star values: 2
1 star values: 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.

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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Lentil Soup with Cauliflower and Cheese

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Recipe Summary test

Ingredients

Directions

Reviews (5)

All Reviews for Lentil Soup with Cauliflower and Cheese