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I typically use grated cheddar, but Gruyere or an Italian blend are nice options, too. I was recently thinking that a combination of feta for flavor and mozzarella for gooeyness would also be delicious. To make the preparation super simple, cook the lentils up to a day or two in advance and refrigerate. I often chop the cauliflower and other vegetables ahead of time, too, and store in a plastic container or bag in the fridge. Yield: 6 servings

• 1 cup dry lentils, rinsed (I prefer brown lentils in this recipe) 1 medium head (not more than 2 pounds) cauliflower, cored and chopped into bite-size florets 8 ounces mushrooms, halved or quartered depending on size 2 cups lightly packed kale leaves, chopped 1 small onion, peeled and coarsely chopped 3 eggs, lightly beaten 2 tablespoons milk 1/2 teaspoon dried thyme leaves (or 1/4 teaspoon if using ground thyme) Kosher salt and freshly ground pepper, to taste (I use about 3/4 and 1/4 teaspoon, respectively) 1 large tomato, sliced and halved (or 1/2 – 3/4 cup grape tomatoes, halved) 1 cup grated sharp cheddar cheese

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