Since first trying them several months ago, lentils have quickly become one of my favorite ingredients. Hmm…actually lentils and beets are the 2 ingredients that I have obsessed over the most since trying them on this blog. In fact, this is prob my most favorite pasta ever. Lentils are filling, satisfying AND healthy. Like the perfect carb-y (and yet not carb-y) ingredient. Could they replace pasta in my life?! Is that crazy talk?
I thought this soup looked to die for so we had to make it as soon as possible. You can never have too many soup recipes during the winter, in my opinion. Especially a Chicago winter! It’s an added bonus when the soup is healthy. Sure enough, as soon as we made it we all agreed that it was as comforting and delicious as we had hoped. And equally important, HEALTHY! Chock full of veggies and just a sprinkling of Gruyere to add that touch of creamy. Perfect!
Cauliflower and Lentil Soup with Melted Gruyere
- 2 tbsp olive oil
- 1 cup yellow onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 2 cloves garlic, minced
- 2 tsp tomato paste
- 3 sprigs fresh thyme, minced
- salt and pepper, to taste
- 1 cup green lentils, rinsed and drained
- 4 cup low-sodium chicken broth
- 3 cup cauliflower, cut into small florets
- 1 cup Gruyere cheese, shredded
- hunk of leftover French bread, cubed
- In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until the vegetables are softened, 6-8 minutes.
- Stir in the garlic, tomato paste, thyme, and a pinch of salt and pepper. Cook, until fragrant, about 1 minute.
- Add lentils and chicken broth and bring to a boil. Cover and reduce the heat to medium. Simmer until lentils are tender, 25 to 30 minutes.
- Add the cauliflower and increase heat to medium-high. Simmer until the cauliflower is cooked but still has a bite, 3-4 minutes. Taste the soup and season with salt and pepper.
- While the cauliflower is cooking, lay the cubed bread out on a parchment-lined baking sheet. Drizzle very lightly with olive oil, add a sprinkling of Gruyere cheese on top, and pop in a 400 degree F oven, just until toasted.
- After the toasts are out of the oven, keep the oven on. Ladle the soup into oven-safe serving bowls and sprinkle a couple tablespoons of Gruyere cheese over each one. Place in the oven, just until the cheese is melted and bubbly, 3-4 minutes.
- Serve immediately with Gruyere toasts on top.