Cozy Kale, Bean & Cauliflower Soup

1. 1

   In a large sauce pan, and the oil on medium-high heat. Add the onion, carrots, celery, thyme, and garlic. Cook until translucent. Add salt and pepper.

2. 2

   Add the dried lentils and chicken broth. Bring to a boil then reduce heat to a simmer. Simmer for at least 30 minutes until lentils softened.

3. 3

   Add the chopped cauliflower. Increase the heat back to medium-high. Cook until cauliflower becomes tender, about 15 minutes.

4. 4

   While the soup is going arrange bacon flat on a baking pan. Cook in 400 degree oven until desired crispness.

5. 5

   After cauliflower tender stir in the kale. Cover and simmer on reduced heat for another 10-15 minutes until kale softened.

6. 6

   Pour desired amount of soup in an oven-friendly bowl. Top with a quarter of the shredded cheese and two slices of crumbled bacon. Put in oven under broil until the cheese melts.

7. 7

   Garnish with thyme. Salt and pepper to season.

8. 8

   Best enjoyed with crusty bread and butter. And perhaps a glass of wine.

* Per serving · 4 servings · Values may vary.