French Lentil Soup
I'd love to tell you this was a well-thought out dinner, mapped out in the tiniest detail, but the reality is that it came down to an oft-used phrase around our house...
"What needs to be used up in the fridge?"
We had half of a head of cauliflower (olive oil, salt, pepper, roasted at 450F for 15 minutes), three carrots left in the produce drawer (sliced on the bias, olive oil, salt, pepper, herbes de provence), the last of the French lentils (1 1/2 cups with enough water to cover by 1", pressure cooked 20 minutes at 7.5pps) and four cups left of the vegetable stock. Start with a base of onions and garlic, add in the carrots, deglaze with a 1/4 cup of white wine, drop in the cooked lentils, veg stock and a shot of tamari and bring to a simmer for 10 minutes to marry the flavors.
Rounding out the bowl was the roasted cauliflower and pan-fried tofu (cut in squares, pan-fried in olive oil about 5 minutes per side, finished with a shot of tamari).