Lentil bolognese is a hearty and satisfying dish that is perfect for a weeknight meal. This recipe is easy to make and is a great way to use up leftover lentils.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound green lentils, rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add lentils and cook for 5 minutes more.
4. Stir in crushed tomatoes, vegetable broth, red wine, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
6. Stir in parsley and serve over pasta.

Tips

• You can use any type of lentils in this recipe.
• If you don’t have red wine, you can use an equal amount of vegetable broth.
• Serve with your favorite pasta, such as spaghetti or penne.

Vegetable curry is a flavorful and satisfying dish that is perfect for a weeknight meal. This recipe is easy to make and can be customized with your favorite vegetables.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can crushed tomatoes
• 1 (15-ounce) can vegetable broth
• 1 cup water
• 1 pound mixed vegetables, such as carrots, potatoes, and peas
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper and cook for 1 minute more.
4. Add crushed tomatoes, vegetable broth, and water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes.
6. Add vegetables and cook until tender, about 10 minutes more.
7. Season with salt and pepper to taste.
8. Serve over rice or with naan bread.

Tips

• You can use any vegetables you like in this recipe.
• If you want a thicker curry, you can add a cornstarch slurry to the pot.
• Serve with naan bread, rice, or roti.

Hummus and Pita Bread is a popular and delicious Middle Eastern dish that is perfect for a quick and healthy meal or snack. Hummus is a creamy dip made from chickpeas, tahini, lemon juice, garlic, and olive oil. Pita bread is a flatbread that is often used to scoop up hummus.

Ingredients

Hummus:

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika

Pita Bread:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 cup warm water

Instructions

Hummus:

1. Combine all ingredients in a food processor and process until smooth.
2. Taste and adjust seasonings as needed.
3. Serve immediately or store in the refrigerator for up to 3 days.

Pita Bread:

1. Combine all ingredients in a large bowl and mix until a dough forms.
2. Turn dough out onto a lightly floured surface and knead for 5 minutes.
3. Cover dough with a damp cloth and let rest for 30 minutes.
4. Divide dough into 8 equal pieces.
5. Roll each piece of dough into a thin circle.
6. Heat a large skillet over medium heat.
7. Cook each pita bread for 1-2 minutes per side, or until golden brown.

Serving Suggestions

Serve hummus with pita bread, vegetables, or crackers.

Tips

• For a smoother hummus, you can strain the chickpeas before processing them.
• To make pita bread ahead of time, wrap it in foil and store it in the freezer.
• To reheat pita bread, wrap it in foil and warm it in a low oven for a few minutes.

Vegetable stir-fry is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and delicious way to get your vegetables. This recipe is easy to follow and can be made in about 15 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed vegetables (such as broccoli florets, carrots, snow peas, and bell peppers)
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Cooked rice or noodles, for serving

Instructions

Step 1: Cook the vegetables

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and garlic, and cook until softened, about 2 minutes.
2. Add the mixed vegetables and cook until they are crisp-tender, about 5 minutes.

Step 2: Make the sauce

1. In a small bowl, whisk together the soy sauce, honey, sesame oil, and red pepper flakes (if using).

Step 3: Combine the vegetables and sauce

1. Pour the sauce over the vegetables and stir to coat. Cook for 1 more minute, or until the sauce is thickened.
2. Serve immediately over rice or noodles.

Tips

• You can use any type of vegetables you like for this recipe.
• You can also add protein to this dish, such as cooked chicken, shrimp, or tofu.
• If you want a spicier stir-fry, add more red pepper flakes or a chopped chili pepper.

Lentil soup is a hearty and delicious soup that is perfect for a cold day. It is also a great source of protein and fiber. This recipe is easy to follow and can be made in about 30 minutes.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

Step 1: Cook the lentils

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
2. Add the garlic and cook for 30 seconds more.
3. Stir in the lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
4. Stir in the parsley and serve hot.

Tips

• You can use any type of lentil for this recipe.
• If you don’t have vegetable broth, you can use water or chicken broth.
• You can add other vegetables to this soup, such as spinach, kale, or zucchini.
• You can also add a variety of herbs and spices to this soup, such as rosemary, oregano, or cumin.