Lentil Soup with Cauliflower and Cheese

By eveweb

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)
• 

Details

Preparation time 15mins
Cooking time 1mins

Preparation

Step 1


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.


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.