Martha Stewart's Lentil Soup with Cauliflower and Cheese

From: https://www.marthastewart.com/1038952/lentil-soup-cauliflower-and-cheese



Ridiculously adorable in ramekins, but I did it in a skillet


4 tablespoons olive oil
2 stalk celery
6 sprigs thyme plus more for garnish [optional but seems neat]
2 cups brown lentils
1 head cauliflower cored and chopped into florets
2 small onions or one large one
2 carrots, chopped
8 cups broth (Martha says chicken but you could use vegetable)
6 oz/2 cups shredded Gruyère or Parmesan

1. 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, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.

2. Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broilerproof ramekins or soup bowls [or skillet]. Top with cheese and broil until golden and bubbling, 3 to 4 minutes. Garnish with thyme and serve immediately.