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Lentil Soup with Cauliflower and Cheese

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Brown lentils

1

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

1/2

head Cauliflower

1

stalk Celery

1

Onion, finely chopped (about 1 cup), small

3

sprigs Thyme

4 cups

Chicken broth

1

Salt and freshly ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

3 oz

Gruyere and/or parmesan cheese