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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 crossfit-crazed husband! 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.com/1038952/lentil-soup-cauliflower-and-cheese). —Sarah Bradley
- 2 tablespoons Olive oil
- 1 Medium onion, chopped
- 1 Stalk celery, chopped
- 1 Medium carrot, chopped
- 3 Sprigs of thyme
- 1 cup Dried lentils
- 1 Bunch kale (any kind works), stalks/veins removed and torn to bite sized pieces
- 5 cups Chicken broth
- 1 Head cauliflower, florets quartered
- 8 ounces Gruyere, shredded
- 8 slices thick-cut bacon
- 2 Cloves garlic, minced
- 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.
- 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.
- Add the chopped cauliflower. Increase the heat back to medium-high. Cook until cauliflower becomes tender, about 15 minutes.
- While the soup is going arrange bacon flat on a baking pan. Cook in 400 degree oven until desired crispness.
- After cauliflower tender stir in the kale. Cover and simmer on reduced heat for another 10-15 minutes until kale softened.
- 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.
- Garnish with thyme. Salt and pepper to season.
- Best enjoyed with crusty bread and butter. And perhaps a glass of wine.
- This recipe was entered in the contest for Your Best Restorative Recipes