Lentil Soup with Cauliflower and Cheese

Name: Lentil Soup with Cauliflower and Cheese
Prep time: 15 min
Total time: 60 min
Ingredients: 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; 0.5 head cauliflower, cored, trimmed, and cut into small florets (about 3 cups); 3 ounces Gruyere and/or Parmesan cheese, shredded (1 cup)

3.9

(57)

5 Reviews

By

Martha Stewart Editors

Updated on January 3, 2018

Prep Time:

15 mins

Total Time:

1 hrs

Servings:

4

Yield:

6 cups

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

Ingredients

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)

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.
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.