One of my goals this year is to start cooking with ingredients I haven’t used in the past. I’ve only eaten lentils a few times before, and I’ve never cooked with them, so I was excited to try them out. All the other ingredients in this soup are things I use frequently, so I thought this would be a good place to test the lentils.
The verdict? I didn’t love the lentils’ texture, but I certainly didn’t mind them and the flavor in the soup was great, it’s definitely one I’ll make again. Plus there is broiled cheese on top, and that’s always a good thing.
In addition to trying out new ingredients, my other goal is to survive this crazy cold winter we’re stuck in. A hot bowl of soup will definitely help accomplish that!
- 2 tbl. extra virgin olive oil
- 1 small onion, finely chopped
- ½ cup celery, chopped
- ½ cup carrots, chopped
- 3 sprigs thyme
- 1 cup brown lentils, rinsed and drained
- 4 cups vegetable broth
- 3 cups cauliflower florets
- Salt and pepper
- 2 oz. Gruyere, or other cheese of choice, shredded
- Heat the oil in a medium pot over medium-high heat. Add the onion, celery, carrot and thyme. Cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
- Add the lentils and broth, bring to a boil then cover and simmer until the lentils are tender, about 30 minutes. Add the cauliflower and simmer for about 3 minutes until the cauliflower is beginning to soften. Remove the thyme, season with salt and pepper.
- Divide the soup between 4 oven-safe ramekins or soup bowls. Sprinkle the cheese on top of the soup, then place under the broiler until the cheese is melted and golden brown, 3-4 minutes. Serve immediately with additional thyme.