Lentil Soup with Cauliflower and Cheese

INGREDIENTS

1 cup

Brown lentils

Carrot, finely chopped (about 1/2 cup), medium

1/2

head Cauliflower

stalk Celery

Onion, finely chopped (about 1 cup), small

sprigs Thyme

4 cups

Chicken broth

Salt and freshly ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

3 oz

Gruyere and/or parmesan cheese