Lentil Cauliflower Soup
A hearty and nutritious soup combining tender lentils with cauliflower florets, enhanced by aromatic vegetables and melted Parmesan cheese for a creamy broth.
Equipment
- Large Soup Pot
- Wooden Spoon
- Measuring Cups
- Measuring spoons
- Knife
- Cutting Board
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped (about 1 cup)
- 1 celery stalk finely chopped (about ½ cup)
- 1 medium carrot finely chopped (about ½ cup)
- ½ teaspoon dried thyme
- 1 cup dry brown or green lentils rinsed
- 4 cups chicken broth
- ¾ teaspoon salt
- 3 cups cauliflower florets chopped (about ½ head of cauliflower)
- 1 cup grated Parmesan cheese
Instructions
- In a large soup pot over medium heat, melt the butter. Add the chopped onion, celery, carrot, and dried thyme. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Add the rinsed lentils, chicken broth, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the lentils are tender, approximately 25-30 minutes.
- Stir in the chopped cauliflower florets. Continue to simmer, uncovered, until the cauliflower is tender but not mushy, about 7 minutes.
- Just before serving, stir in the grated Parmesan cheese until melted and well combined. Reserve a small amount of cheese for garnish, if desired.
- Taste and adjust seasoning with additional salt if necessary. Serve hot, garnished with the reserved Parmesan cheese.
Notes
For a vegetarian version, substitute the chicken broth with vegetable broth. To make it vegan, also replace the butter with olive oil and omit the Parmesan cheese or use a plant-based alternative.
Nutrition
Calories: 266kcalCarbohydrates: 22gProtein: 15gFat: 14gSaturated Fat: 8gCholesterol: 42mgSodium: 1803mgFiber: 7gSugar: 6g
Tried this recipe?Let us know how it was!