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Gallery Lentil Soup with Cauliflower and Cheese Recipe Summary prep: 15 mins total: 1 hr Servings: 4 Yield: Makes 6 cups
Ingredients Ingredient Checklist 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)
Gallery Lentil Soup with Cauliflower and Cheese
Recipe Summary prep: 15 mins total: 1 hr Servings: 4 Yield: Makes 6 cups
Gallery
Lentil Soup with Cauliflower and Cheese
Lentil Soup with Cauliflower and Cheese
Lentil Soup with Cauliflower and Cheese
Recipe Summary prep: 15 mins total: 1 hr Servings: 4 Yield: Makes 6 cups
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4 Yield: Makes 6 cups
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
Yield: Makes 6 cups
4
Makes 6 cups
Ingredients
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)
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.
Reviews (5)
Add Rating & Review 57 Ratings 5 star values: 14 4 star values: 26 3 star values: 14 2 star values: 2 1 star values: 1
Reviews (5)
Add Rating & Review 57 Ratings 5 star values: 14 4 star values: 26 3 star values: 14 2 star values: 2 1 star values: 1
Add Rating & Review
57 Ratings 5 star values: 14 4 star values: 26 3 star values: 14 2 star values: 2 1 star values: 1
57 Ratings 5 star values: 14 4 star values: 26 3 star values: 14 2 star values: 2 1 star values: 1
57 Ratings 5 star values: 14 4 star values: 26 3 star values: 14 2 star values: 2 1 star values: 1
5 star values: 14 4 star values: 26 3 star values: 14 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 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 Rating: Unrated 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 Rating: 5 stars 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 Rating: Unrated 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 Rating: Unrated 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.Martha Stewart Member
Rating: 5 stars 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.
Rating: 5 stars
Rating: Unrated 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.
Rating: Unrated
Rating: 5 stars 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.
Rating: Unrated 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.
Rating: Unrated 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.
All Reviews for Lentil Soup with Cauliflower and Cheese
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lentil Soup with Cauliflower and Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
