Lentil Soup with Cauliflower and Cheese
Soups • European
Description
Lentil soup with cauliflower and cheese
Ingredients
- Olive Oil 2 tablespoons
- Onion 1 head
- Celery stalk 1 stalk
- Carrot 1 piece
- Thyme 3 sprigs
- Coarse Salt to taste
- Brown lentils 1 cup
- Chicken Broth 4 cups
- Cauliflower ½ head
- Grated Gruyère cheese 5 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the oil in a medium-sized pot over medium heat.
Step 2
Add the onion, celery, carrot, and thyme.
Step 3
Season with salt and pepper and cook, stirring, until the vegetables are softened, about 8 minutes.
Step 4
Add the lentils and broth; bring to a boil.
Step 5
Reduce the heat, cover, and simmer until the lentils are tender, about 30 minutes.
Step 6
Stir in the cauliflower, increase the heat to medium-high, and cook until the cauliflower is tender-crisp, about 3 minutes.
Step 7
Remove the thyme; season with salt and pepper.
Step 8
Preheat the broiler with the rack 5.7 inches from the heating element. Divide the soup among 4 oven-safe bowls or soup dishes.
Step 9
Sprinkle cheese on top and broil until golden and bubbly, about 3-4 minutes. Garnish with thyme and serve immediately.
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