Lentil soup with cauliflower and cheese
4 servings
60 minutes
Lentil soup with cauliflower and cheese is a cozy dish of European cuisine that combines the tenderness of vegetables with the rich aroma of thyme. Lentils give the soup a pleasant thickness and nutrition, while cauliflower adds lightness and softness to the flavor. The final touch is grated Gruyère cheese baked to a golden crust, creating an appetizing texture and rich creamy taste. This soup warms and provides comfort, making it perfect for cool days. It can be served as a standalone dish complemented by fresh bread or included in a full lunch set. Due to the simplicity of ingredients and depth of flavor, it has become a favorite among home cooking enthusiasts.
1
Heat the oil in a medium-sized pot over medium heat.
- Olive oil: 2 tablespoons
2
Add onion, celery, carrot, and thyme.
- Onion: 1 head
- Celery stalk: 1 stem
- Carrot: 1 piece
- Thyme: 3 stems
3
Season with salt and pepper and cook, stirring, until the vegetables soften, about 8 minutes.
- Coarse salt: to taste
- Ground black pepper: to taste
4
Add lentils and broth; bring to a boil.
- Brown lentils: 1 glass
- Chicken broth: 4 glasss
5
Reduce the heat, cover with a lid, and simmer until the lentils are soft, about 30 minutes.
6
Stir in the cauliflower, increase the heat to medium-high, and cook on low until the cauliflower is tender-crisp, about 3 minutes.
- Cauliflower: 0.5 head
7
Remove the thyme; season with salt and pepper.
- Coarse salt: to taste
- Ground black pepper: to taste
8
Preheat the oven with racks 14.5 cm away from the heating element. Pour the soup into 4 heatproof molds or soup bowls.
9
Sprinkle cheese on top and bake until golden brown and bubbly for 3-4 minutes. Garnish with thyme and serve immediately.
- Grated Gruyere cheese: 90 g
- Thyme: 3 stems
