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Prep time
15 minutes
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Cook time
2 hours
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Serves
4
Author Notes
Baby it's cold out there. It's that time of year when soup can warm the soul. This is a hardy soup that can even satisfy the hunger of my olympic weightlifting boyfriend! What's even better is topping it with gooey gruyere cheese and crispy bacon then pairing it with a crusty rustic sourdough bread. This was adapted my a favorite Martha Stewart recipe, Lentil Soup with Cauliflower and Cheese (http://www.marthastewart...). —Sarah Bradley
Ingredients
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2 tablespoons
Olive oil
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1
Medium onion, chopped
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1
Stalk celery, chopped
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1
Medium carrot, chopped
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3
Sprigs of thyme
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1 cup
Dried lentils
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1
Bunch kale (any kind works), stalks/veins removed and torn to bite sized pieces
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5 cups
Chicken broth
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1
Head cauliflower, florets quartered
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8 ounces
Gruyere, shredded
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8
slices thick-cut bacon
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2
Cloves garlic, minced
Directions
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In a large sauce pan, and the oil on medium-high heat. Add the onion, carrots, celery, thyme, and garlic. Cook until translucent. Add salt and pepper.
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Add the dried lentils and chicken broth. Bring to a boil then reduce heat to a simmer. Simmer for at least 30 minutes until lentils softened.
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Add the chopped cauliflower. Increase the heat back to medium-high. Cook until cauliflower becomes tender, about 15 minutes.
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While the soup is going arrange bacon flat on a baking pan. Cook in 400 degree oven until desired crispness.
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After cauliflower tender stir in the kale. Cover and simmer on reduced heat for another 10-15 minutes until kale softened.
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Pour desired amount of soup in an oven-friendly bowl. Top with a quarter of the shredded cheese and two slices of crumbled bacon. Put in oven under broil until the cheese melts.
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Garnish with thyme. Salt and pepper to season.
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Best enjoyed with crusty bread and butter. And perhaps a glass of wine.
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