Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lentil Soup with Cauliflower and Cheese 3.9 (57) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 3, 2018 Print Share Share Tweet Pin Email 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. Print