Lentil Soup with Cauliflower and Vegan Cheese

With so many combinations of vegetables and legumes for soup creations, it's no wonder soup recipes dominate our food blog.  From Fall to Spring, we attempt to make one pot of soup a week then store in the fridge for easy dinners.  A big bowl of soup and a slice of your favorite bread make the perfect cold weather dinner.  Ya can't go wrong with soup!

Lentil Soup with Cauliflower and Vegan Cheese

Marthastewart.com  modified

2            tablespoons extra-virgin olive oil

1            small onion, finely chopped (about 1 cup)

1            stalk celery, finely chopped (about 1/2 cup)

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

3            sprigs thyme

              salt and freshly ground pepper

1            cup brown lentils, rinsed and drained

4            cups vegetable broth *I used a bit more broth, seemed too thick

1/2         head cauliflower, cored, trimmed and cut into small florets (about 3 cups)

3            ounces vegan cheese of choice  (about 1 cup)

Heat oil in a medium pot over medium high heat.  Add onion, celery, carrot and thyme.  Season with salt and pepper and cook, stirring occasionally, until vegetables are softened, about 8 minutes.  Add lentils and broth; bring to a boil.  Reduce heat, cover an simmer until lentils are tender, about 30 minutes.  Stir in cauliflower, increase het to medium high and simmer just until cauliflower is crisp-tender, about 3 minutes.  Remove thyme and season with salt and pepper.

***I added the vegan cheese directly to the soup and melted.  The original recipe calls to preheat broiler with rack 6 inches from heating element. Divide soup among 4 broiler proof ramekins or soup bowls.  Top with cheese and broil until golden and bubbling, 3-4 minutes.