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
Medium onion, chopped
Stalk celery, chopped
Medium carrot, chopped
Sprigs of thyme
Bunch kale (any kind works), stalks/veins removed and torn to bite sized pieces
Head cauliflower, florets quartered
slices thick-cut bacon
Cloves garlic, minced
In This Recipe
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.