Lentil and Cauliflower Soup with Gruyere Cheese

I’ve always loved veggie-dominant soups, preferring minestrone to chicken noodle, even before I stopped eating meat. When I stumbled upon this recipe from Martha Stewart, I knew I had to try it because it combines the components that I love about lentil soup (minus the ham) with those from minestrone soup. The smoked gruyere cheese on top is the perfect finishing touch, especially as the cheese melts atop the cauliflower and other veggies. It reminds me a bit of French Onion soup, without being too dominant of a cheese layer. Enjoy!

Lentil and Cauliflower Soup with Gruyere Cheese


> 1 tablespoon olive oil
> 1 onion, finely chopped
> 1 head of celery, finely chopped
> 2 bell peppers, thinly sliced
> salt and pepper
> 1 1/2 cups lentils
> 4 cups vegetable broth
> 1/2 head cauliflower, cut into small florets
> 4 ounces smoked Gruyere cheese, shredded


Heat olive oil in a large pot over medium-high heat. Add onion, celery and bell peppers and season with salt. Cook until vegetables are tender, about 8 minutes.

Add lentils and broth. Bring to a boil and reduce to a simmer, cooking until lentils are tender, about 30 minutes. Add cauliflower and cook about 3 minutes. Season with salt and pepper.

Serve with cheese on top.

Makes 4 servings.

Adapted from Martha Stewart.


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