Paul was skeptical of this soup recipe until he tried. I was excited to make it because we love lentils and it’s also got veggies and cheese, it just looks hearty and delicious. He tried it and he really liked it, plus both kids ate it up as well. This is a new favorite of mine. I found it in my Martha Stewart Living magazine last month.
2 tbsp olive oil
1 small onion, finely chopped
1 stalk of celery, finely chopped (I omit this for Paul’s sake)
1 medium carrot, finely chopped
3 sprigs of fresh thyme, plus more for garnish
salt & pepper to taste
1 c. brown lentils (I used half brown and half red lentils for more protein and fiber)
4 c. chicken broth (or 1 carton)
1/2 head cauliflower, cored, trimmed and cut into small florets
3 oz gruyere or parmesan cheese, shredded
- 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 veggies are softened (about 8 mins).
- Add lentils and broth, bring to a boil. Reduce heat, cover and simmer until lentils are tender (about 30 mins).
- Stir in cauliflower, increase heat to medium-high and simmer until cauliflower is crisp-tender (about 3 mins).
- Remove thyme sprigs, season with salt and pepper to taste.
- Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broiler-proof ramekins or soup bowls. Top with cheese and broil until golden brown and bubbling (3-4 mins).
- Garnish with thyme if desired and serve immediately.
We served this with toasted garlic & cheese french bread and a salad. It was delicious!!!!!!!!!