The Pollan Family Table by Corky Pollan

Author:Corky Pollan
Language: eng
Format: epub
Publisher: Scribner

hearty lentil soup

makes about 3 quarts (6 servings)

Lentils paired with tofu results in a dish that’s chock-full of protein—a nutritional bounty for vegetarians. And it’s so hearty that meat eaters like my husband love it, too.—DANA

2 tablespoons extra virgin olive oil

1 cup finely chopped yellow onion

1 cup peeled and diced carrots, cut into 1/4-inch cubes

1 cup chopped celery

3 cloves garlic, minced

1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices

13/4 cups brown lentils, rinsed

3 cups low-sodium vegetable broth

1/2 cup red wine

7 ounces extra firm organic tofu, cut into 1/4-inch dice

1/4 teaspoon dried oregano

Kosher salt

Freshly ground black pepper

1 Parmesan cheese rind (2-inch piece)

1 cup firmly packed baby spinach leaves

1 1/2 teaspoons balsamic vinegar

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