An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

Allow me to introduce you to an actually delicious healthy pumpkin bread, made with 100% whole wheat flour, sweetened with only maple syrup, and baked with extra-virgin olive oil. Don’t be fooled; it’s not what you think. This loaf cooks up incredibly moist and fluffy. It’s just sweet enough! The pumpkin and pumpkin pie spice (a whole tablespoon!) are complemented, not overpowered, by the subtly sweet maple syrup. And it’s so easy and fast to prep with one bowl – no mixers required!

My entire family was surprised to realize we prefer this not-too-sweet, healthy pumpkin bread to the more traditional, sweet, cake-like treat you usually find! And I feel good about serving it as a healthy option for breakfast or snacks to my children (and myself!). I mean, it even has vegetables in it, right?

If you know me, you know I love olive oil in almost anything, and that includes baked goods. From banana bread to lemon cake to blueberry muffins, extra-virgin olive oil can add an earthy depth to the flavor of your favorite treats. And we all know it can be a healthier option, low in saturated fats and unrefined!

...GET THE RECIPE for Healthy Pumpkin Bread (made with whole wheat, olive oil, and maple syrup)!

This Broiled Sheet Pan Tandoori Salmon features skinless salmon filets coated in a tandoori spiced yogurt mixture, broiled along with cherry tomatoes and garlic. Broiled tandoori salmon could not be easier to make – or faster – at only 20 minutes total for the whole meal. You’re going to love this incredibly flavor-packed Indian inspired recipe that’s easy enough for a weeknight but delicious enough for special occasions!

Tandoori refers to an Indian method of cooking in a tandoor, which yields high heat. A broiler is a great substitute for a tandoor and yields a beautiful dark char on top of the salmon and the tomatoes which gives it so much flavor. But flavor aside… my favorite thing about using the broiler? How FAST it is!

Lately I’ve taken to using my broiler more and more. Part of this was because my oven broke for a few weeks and my “bake” setting didn’t work. But what I discovered was that broiling some veggies like asparagus and broccoli, and proteins like chicken thighs and fish, was far better than roasting. It’s like taking a grill indoors. You get gorgeous charred spots and a deeper flavor.

...GET THE RECIPE for Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

Allow me to introduce you to the Feta and Tomato Sandwich! Olive oil is drizzled on warm toasted bread, with a cut clove of garlic rubbed on top to infuse the flavor. Then, a sprinkling of oregano and sea salt, with slices of feta cheese and fresh summer tomatoes. This Greek sandwich takes less than 5 minutes to throw together and is delicious, simple, and easy. Perfect for those peak-season tomatoes and a fun way to change up your lunchbox routine!

You’ve heard of Southern tomato sandwiches. You’ve had thick slices of ripe tomato on a BLT. And I’m sure you’ve had an Italian Caprese sandwich with tomatoes, mozzarella, and basil. But have you ever had the Greek version of a tomato sandwich with sliced feta cheese? It will swiftly become your new favorite kind of tomato sandwich!

What sets this sandwich apart this is the garlic-infused flavor. After the bread is toasted, while it’s still warm, you’ll drizzle olive oil on it and immediately rub the cut size of a clove of garlic on it. The flavor of the garlic infuses into the oil, enhanced by the heat still coming off of the toasted bread.

...GET THE RECIPE for Greek Feta and Tomato Sandwich!

Allow me to introduce you to Spaghetti Tonno e Burro – literally, spaghetti with tuna and butter. A three-ingredient, 10-minute recipe, this will have you literally jumping for joy at both its ease and comforting, simple taste. A minimalist Italian pantry meal that requires literally only three ingredients: olive oil-packed tuna, butter, and spaghetti. This is a perfect easy pasta recipe for hot summer evenings and busy weeknights.

You’ll also need some salt and pepper, as with almost any recipe. Freshly ground black pepper is pretty important (unless you are my children, who like black pepper unless you can *see* it – commence eye rolling). And, depending on the brand of tuna you use and how much you salt the pasta water, you may need some extra salt on hand.

Spaghetti Tonno e Burro is reminiscent of a tuna casserole, but light years better in my opinion. It’s not as heavy, and it’s SO much easier to make. But if you like a tuna casserole – or *kind of* like tuna casserole but wish it was a bit lighter – you’ll definitely like this.

This tuna pasta recipe is gorgeous in its simplicity.

...GET THE RECIPE for Spaghetti Tonno e Burro (Spaghetti with Tuna and Butter)!

Today we’re making Bánh Mì Hot Dogs – a twist on a Vietnamese Bánh Mì sandwich, which usually comprises marinated grilled pork (or other protein) with pickled veggies and herbs on French bread. We’re going to use all those toppings – plus some spicy mayo and cucumbers – on a regular ol’ hot dog and hot dog bun, for an easy and delicious dinner you can whip up in under 15 minutes!

A Bánh Mì is easily one of my favorite sandwiches. Maybe even my top sandwich pick ever (a bold statement!). And while I’ll go for an authentic Bánh Mì to-go any time, a hot dog version is a fast and easy way to scratch that itch at home and a super fun way to elevate of the USA’s favorites: the humble hot dog!

Because we’re using a hot dog as the protein instead of the super flavorful, marinated meat that usually goes in a Bánh Mì sandwich, we’re going to pump up the flavor in another way. I love using a homemade spicy mayo as a spread on these for this reason.

Without further ado, let’s make some Bánh Mì hot dogs, shall we?

...GET THE RECIPE for Bánh Mì Hot Dogs!

Pimento cheese is such a delicious Southern dish, used commonly as a dip for crackers and crudité or spread between two slices of bread for an easy sandwich! Cheddar cheese is mixed with – you guessed it – pimentos (which are a type of roasted red pepper that comes in a jar). This recipe uses whipped cream cheese. This will make it super spreadable, even straight from the fridge. We’ll also add pickled jalapeños for a tangy zing. You’ll love this easy 5-minute recipe!

First off, if you’ve never had pimento cheese, welcome to your new favorite thing to eat! This is a delicious and versatile recipe commonly enjoyed in the South in the United States. A blend of grated cheddar cheese, pimentos (you know, the little chopped red peppers that you sometimes find in the hole of a green olive?), cream cheese, mayo, and spices.

Sometimes, a jalapeño is added for a little extra crunch and spice. For this version, I opted to use pickled jalapeños instead of a fresh one, which added a nice sweet and tangy flavor (I used my favorite Hot & Sweet Jalapeños from Trader Joe’s).

...GET THE RECIPE for Pimento Cheese (A Southern-Style dip and sandwich spread)!

This Turkey Chili is such a easy, healthy, and delicious recipe, cooked in the slow cooker, on the stovetop, or in your Instant Pot! It’s super flavorful and nutritious (chock full of veggies – zucchini, corn, tomatoes, and peppers, black beans, and lean ground turkey). It’s a cheap recipe to make, especially because the whole batch uses only one pound of ground turkey.

This turkey chili is a lighter version of chili – with no beef and stuffed with veggies. It’s packed full of flavor with onions, garlic, and spices – smoked paprika, chili powder. The cocoa powder is my secret chili ingredient that gives it a velvety smooth texture and mole-like flavor!

It couldn’t be easier to make. And like most chili recipes, the longer it cooks, the more flavor it develops. If you’re making it on the stovetop, you can get away with a 30 minute simmering time, but when I made this I let it simmer away for four hours on the back burner and the flavor was just *chef’s kiss*.

This low and slow cooking method makes this turkey chili a great candidate for a slow cooker or pressure cooker as well – and I’ll provide instructions below for all three cooking methods.

...GET THE RECIPE for Turkey Chili with Veggies and Black Beans (Crockpot, Stovetop, + Instant Pot)!

This easy shredded carrot salad features sweet raw carrots in all their glory tossed in a simple lemon honey dijon vinaigrette with parsley and green onions. A food processor makes easy work of shredding the carrots, but a vegetable peeler or box grater (or buying a bag of pre-shredded!) also works well! This is a delicious French carrot salad, an easy side dish to make, and a unique change from lettuce-based or green salads. And it only takes 10 minutes!

I love the taste of raw carrots but you know what? I’m not a fan of all the chewing. Sometimes you don’t want to work so hard, you know? Enter: shredded carrot salad. A classic French recipe, these carrots are grated small and thin, and when tossed with a simple vinaigrette dressing (no mayonnaise here!), they soften quite a bit to the perfect texture. It reminds me of coleslaw.

The other day I was putzing around in my veggie garden area to start prepping for spring and found a bunch of carrots that had survived the winter! I knew I had to make something special with them, and I didn’t want to cook them to smithereens since I knew they would be extra sweet from the cold weather.

...GET THE RECIPE for Shredded Carrot Salad with Herbs and Dijon Vinaigrette!

This No Knead Cinnamon Raisin Bread bakes up perfectly in a Dutch Oven with a short, two-hour rise time! A Dutch oven traps the steam inside while the bread bakes, resulting in a tall, fluffy loaf with a perfectly brown crusty crust. This cinnamon raisin version adds raisins, rehydrated with warm water to make them extra plump and juicy, with cinnamon and sugar mixed directly into the dough. It couldn’t be easier to make, even for beginner bakers!

The basic recipe for Dutch Oven No Knead Bread has consistently been Bowl of Delicious’s most popular recipe for years now, and for good reason! My super detailed, fast, easy, and hands-off approach yields an amazing result every time.

You all have been asking for variations on the basic recipe for a while now, so here you are! I’m wicked excited about this cinnamon raisin version of my crusty artisan no knead bread recipe.

In this recipe, the raisins are rehydrated with warm water before adding to the dough, making them more plump and moist. Any raisins on the surface of the bread won’t dry out with baking. The dough also has a little sugar in it, making it slightly sweet but not too sweet (with the option of adding more sugar if you wish).

...GET THE RECIPE for No Knead Cinnamon Raisin Bread (Dutch Oven)!

Creamy Chicken and Rice Soup is the ultimate comfort food – creamy, simple, and easy to make with only a few ingredients. Using rotisserie chicken is an easy shortcut that guarantees flavorful chicken (and you don’t have to fuss with raw chicken!). Enriched rice, which has less starch in it than other kinds, helps guarantee the creamy chicken rice soup leftovers will be great without the rice getting mushy. You’ll love this easy comforting soup recipe!

This creamy chicken and rice soup recipe is roughly based on my Chicken and Dumplings recipe, which is one of Bowl of Delicious’s most popular recipes. That recipe adds fresh thyme to the dumplings, and this chicken and rice soup uses fresh thyme in the soup itself. But no fussing with dumplings here! You get a lot of the same flavor with less work.

And because we’re using enriched rice here (also known as converted or parboiled rice), the leftovers hold up really well. This kind of rice is less starchy than others, which prevents it from getting too mushy in the soup. This means you can make a big pot of this soup and enjoy it all week, or freeze some for later!

...GET THE RECIPE for Creamy Chicken and Rice Soup!

This easy pumpkin hummus whips up in 5 minutes in your food processor! Adding pumpkin puree to homemade hummus adds a vegetable, a little sweet flavor, and a gorgeous orange color to the popular dip. Curry powder, turmeric, and a little cayenne add deep savory and peppery flavor that complements the sweetness of the pumpkin. Serve this pumpkin hummus as a dip with pita bread, crackers, or crudité, spread on toast for an easy breakfast, or use any other way you enjoy hummus!

Oh hello there, fall baker. Did you use one cup of pumpkin puree from the can and now have about ¾ of a cup left to use? (Hi, it’s me. Leftover puree from making Pumpkin Tiramisu last week!).

Well then, let me humbly suggest that you whip up a batch of pumpkin hummus to use it up. A delicious dip made savory with the addition of curry and other spices, and a wonderful break from the usual sweet fare in which cooking with pumpkin usually results.

Ingredients and Substitutions

• Canned Chickpeas – white beans, cooked red lentils, or other light colored legumes will work (keep in mind they may affect the texture of the hummus) – plus the chickpea liquid (aquafaba).

...GET THE RECIPE for Pumpkin Hummus with Curry and Turmeric!

This Peach Caprese Salad is a delicious twist on the classic! It feature slices of fresh, juicy, ripe peaches amongst the traditional tomatoes, fresh mozzarella, and fresh basil. A sprinkling of Aleppo (or other spicy) pepper and drizzle of tangy balsamic vinegar provide the perfect complement to this sweeter-than-usual Caprese salad. This five-minute recipe is great as a side for grilled chicken or fish. Or, serve with bread, and you’ve got yourself the perfect light summertime meal!

A traditional Caprese salad features thick slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves. It’s drizzled with olive oil and seasoned with salt and pepper. It’s delicious in its simplicity, and honestly, I could eat it every day, especially when the weather is warm and tomatoes are in season!

But sometimes you want to shake things up a bit, you know? Enter: PEACH Caprese Salad. It’s still gorgeously simple and allows all of the individual ingredients to shine. What a way to feature two of summer’s most delicious seasonal offerings: ripe peaches and tomatoes!

You can dress it simply with olive oil, salt, and pepper only, as a traditional Caprese salad recipe.

...GET THE RECIPE for Peach Caprese Salad!

This recipe for Spaghetti with Meat Sauce cooks in – you guessed it – only one pot! And you only need THREE INGREDIENTS! The dried spaghetti cooks directly in a mixture of ground beef, jarred sauce, and water, resulting in an almost absurdly easy dinner with only one pot to clean. As a bonus, all of the starch from the pasta stays in the sauce, resulting in a luxuriously thick sauce that sticks to every piece of spaghetti – no watery spaghetti here!

One pot pasta recipes are some of my favorite things to make on busy weeknights. Of course, there is the bonus of only having one pot to clean. But you also take a lot of the fuss out of cooking pasta – no straining, no saving pasta water to stir in the sauce, and it’s a much more hands-off approach.

I’ve already shared a few one pot pasta recipes here – one pot taco pasta, one pot sausage and spinach pasta, and one pot sausage and broccolini orecchiette. I’m excited to add this incredibly simple one pot spaghetti with meat sauce to the collection – especially because you only need THREE ingredients for it!

...GET THE RECIPE for One Pot Spaghetti with Meat Sauce!

This smashed chickpea salad sandwich serves as a vegetarian and vegan alternative to chicken and tuna salad! It’s cheap to make and packed full of plant-based protein for a flavorful and filling lunch. It’s perfect for making ahead and meal prep. This chickpea salad sandwich features chickpeas, partially smashed, and tossed with a creamy lemon garlic mayo, green onions, and fresh herbs. Serve on bread, on crackers, lettuce wraps, or any way you’d serve chicken or tuna salad!

Chickpeas are such a versatile and delicious plant-based protein. They’re inexpensive, extremely nutritious and high in all kinds of vitamins and minerals. And because they are high in both protein and fiber, they’re satisfying and keep you feeling full.

I almost always have a couple cans of chickpeas in my pantry, whether it’s for this chickpea salad, or some of my other favorite chickpea recipes like chickpea curry, homemade hummus, or crispy roasted chickpeas.

This chickpea salad can be made ahead of time and assembled for sandwiches when you need it, making it perfect for meal prep. Bonus: my kids LOVED it. I can’t WAIT to make it again and again, and I know you’ll love this delicious easy recipe!

...GET THE RECIPE for Smashed Chickpea Salad Sandwich!

This Taco Salad recipe is so easy, so hearty, and so flavorful! Featuring ground turkey and black beans, this is a bit of a healthier take on taco salad, which usually features ground beef. This taco salad is packed with lean protein and nutrient-packed black beans, without skimping on flavor. Especially with the creamy avocado cilantro dressing drizzled on top! If you’re looking for a dinner salad the whole family will love, look no further.

I love a good dinner salad, especially in the summer. This recipe does require some more cooking than your typical salad, but it’s worth it. I personally cook some tortilla strips from scratch (which is super easy to do), though you can certainly use any tortilla chip you like. And the ground turkey, browned with taco seasoning and the black beans, only takes a few minutes to cook.

This taco salad features layers of cool, crunchy iceberg lettuce (which I personally love and think it often gets a bad rap), tomato, cheese, cilantro and onion, and the crunchy tortilla strips and warm, savory turkey and beans, all drizzled with the creamy tangy dressing. You’ll love all the different things going on in this easy recipe!

...GET THE RECIPE for Easy Taco Salad with Ground Turkey and Black Beans!

This method for cooking steel cut oats results in a PERFECT texture – it’s creamy, chewy, and nutty, but NOT mushy or sticky. Bringing the oats to a boil, covering them, turning off the heat, and letting them sit overnight on the stovetop results in that perfect texture every time. In the morning, all you need to do is add a cup of your favorite milk or milk alternative and simmer for a few minutes to warm up! It’s a hands-off, easy, fast method to make steel cut oatmeal that makes busy mornings a breeze.

I had always heard that steel cut oatmeal was delicious. But I tried making it with the directions on the package and was always underwhelmed. The oats took a long time to cook, with mediocre results. Not to mention, it was always a stuck-on mess in the pot! Which is why I’m here to tell you: IGNORE the package directions. There IS another way! This overnight steel cut oats cooking method will be the last one, and easiest one, you’ll ever need. NO sliminess/mushiness, and NO sticking!

I don’t know about you, but I’ve had plenty of oatmeal, steel cut or otherwise, that results in a slimy, gruel-like texture, like wet concrete.

...GET THE RECIPE for Overnight Steel Cut Oats!

This recipe for roasted asparagus comes out perfect every time, with super crispy tips and perfect browning! Roasting at a high temperature (450 degrees F) and broiling at the end ensures crispy asparagus tips and tons of flavor. And peeling – NOT snapping – the ends of the asparagus results in more tender, delicious asparagus that’s longer and more evenly shaped.

Before roasting, the asparagus is drizzled with olive oil, and seasoned with salt, pepper, and garlic powder. After cooking, I sprinkled it with parmesan cheese and drizzled with balsamic glaze. While this flavor combo is SO delicious, it’s also really easy to make this recipe for roasted asparagus your own!

You can keep it simple and stick with just the oil, salt, and pepper. Or, add other spices to it if you want, or lemon zest. Roast the asparagus spears along with cherry tomatoes, thinly cut carrots, or thinly cut potatoes. And the parmesan and balsamic finishing touches? Feel free to leave out the parmesan for a vegan version, and drizzle the roasted asparagus with any other things you love (gochujang mayo, anyone? Or how about some homemade ranch dressing?

...GET THE RECIPE for Crispy Roasted Asparagus!

This apple coleslaw with cranberries and pecans is a crunchy, sweet, and savory twist on classic coleslaw. Tossed with a creamy maple balsamic dressing, this apple slaw still features healthy and fiber-rich (and cheap!) green cabbage. Plus, it’s easy to make ahead of time and the leftovers hold up really well, making it perfect for a get-together, potluck, or for meal prep.

While this coleslaw recipe screams “fall,” I think this salad is the perfect side dish all year round. It would be just as at home on your Thanksgiving table as it would be for a summer evening BBQ.

While it’s a great side dish, you can also add your favorite protein like roast or grilled chicken to it for a meal!

The dressing it’s tossed with is a simple mixture of mayonnaise, balsamic vinegar, maple syrup, and olive oil. I put this stuff on everything, and I even have a post on how to make creamy maple balsamic dressing on its own. I also love putting it on a green salad with cranberries and goat cheese.

You’ll be able to whip up this easy apple coleslaw recipe in only 15 minutes or so.

...GET THE RECIPE for Apple Coleslaw with Cranberries and Pecans!

Consider this a sign: it’s time to make a big batch of freezer burritos with beans, rice, and cheese! Just pop these make-ahead burritos into the microwave for a fast, hearty, and healthy lunch (that just happens to be vegetarian and packed with plant-based protein, if that’s your thing!). They are CHEAP to make, EASY to assemble, and they taste amazing. It’s easy to adapt these to be vegan, or even add other things to them like shredded chicken.

These freezer burritos are super simple, packed with cooked rice, black beans, and shredded cheese. I always use my recipe for black beans and rice for the base of this. I’ll use the whole batch – or any leftovers I have – to make into these burritos and my future self is always VERY thankful when I realize I have meals ready to go in the freezer!

What kinds of beans, rice, and cheese, or other ingredients, can I add to freezer burritos?

You can really use any kind of cooked rice you want – plain, cilantro lime brown rice, Mexican rice, whatever! And any favorite recipe for black beans you want – even plain black beans out of the can will work, but I like a little flavor in mine.

...GET THE RECIPE for Freezer Burritos with Beans, Rice, and Cheese!

These fresh Veggie Wraps have hummus and avocado for a creamy texture, flavor, and satiating protein and healthy fats! You’ll LOVE the energy boost you get from this dose of raw veggies – the key is adding those creamy ingredients to balance their crunchiness, and cutting all the veggies pretty small for a homogenous texture and a wrap that doesn’t fall apart. And the greens? Don’t skip tossing them with a simple dressing of extra-virgin olive oil, balsamic vinegar, and salt and pepper. You’ll never have a veggie wrap any other way!

Do you ever just feel like you need some vegetables? After a few too many days of eating out, or going on vacation, or just being busy in general, I often find body asking me – nay, DEMANDING – that I eat vegetables. These wraps are my favorite way to get my body what it needs at these times – or any other time I want to up my intake of healthy veggies!

And if you find yourself reaching for an afternoon coffee as an energy boost, may I suggest one of these wraps for lunch as an alternative? Having a raw veggie-based snack or meal can be very satisfying and give you a legitimate huge boost of energy when you need it!

...GET THE RECIPE for Veggie Wraps with Hummus and Avocado!

Making homemade Egg Drop Soup is one of the easiest ways to get a nourishing dinner on the table FAST! This recipe takes 15 minutes – start to finish(!) – and doesn’t require any sautéing anything. The only thing you’ll need to slice up are some green onions. And it’s colored yellow naturally with the addition of turmeric – no yellow food dye here!

This version of egg drop soup is incredibly simple, and has corn added to it for some high-fiber carbs, hearty bulk, and bright yellow color to complement the eggs.

Speaking of the bright yellow color! I love using turmeric to color this egg drop soup naturally. Some restaurants use yellow food dye to make this happen – I prefer coloring foods naturally when I can (plus, the turmeric adds a nice subtle peppery note to the soup).

The other thing I love about this recipe? You skip the step of sautéing ANYTHING. Just heat up some spices and ingredients directly in the broth, stir in the remaining ingredients, and enjoy!

And it’s easy to adapt this egg drop soup to be vegetarian, or omit some of the ingredients if you don’t have them on hand.

...GET THE RECIPE for Homemade Egg Drop Soup (15 Minutes!)!

This Red Lentil Soup is packed with vegetables and fresh herbs! Healthy, cheap, and nutritious, this soup has tons of flavor from spices like cumin, garlic, and chili powder, with natural sweetness from sweet potatoes and carrots. The broth is INCREDIBLE, especially after stirring in some fresh lemon juice and herbs at the end! It’s a fast, easy, one-pot, high-protein plant-based meal, and it just so happens to be vegan and gluten-free, if that’s your thing.

Red lentils are a miracle of the dried legume family. Why? They only take 20 minutes to fully cook, with NO SOAKING NEEDED! But they’re just as cheap and nutritious – high in protein, fiber, vitamins, and minerals – as any of their more needy cousins.

Buy any other dried legume and you’re looking at hours of soaking and a lengthy cooking time. Which is easy if you plan ahead, or use a slow cooker or pressure cooker, but if you want dinner in a half hour? Reach for those red lentils, friend.

Now this soup is not your average lentil soup. This is PACKED with flavor, inspired by Turkish red lentil soup (Mercimek Corbasi).

...GET THE RECIPE for Red Lentil Soup with Vegetables and Herbs!