Earthy lentils, a staple in many meatless diets, give this simple yet hearty soup a substantial helping of protein and fiber. Unlike larger legumes, there’s no need to presoak lentils before adding them – just pick out any pebbles or broken pieces and give them a rinse in a sieve. Sauté the onions and garlic for the soup while you prep the rest of the veggies – then set the slow cooker and go.
Forget black beans, these vegetarian tacos feature protein-packed lentil meatballs.
Slices of creamy goat cheese are crusted with pistachios then lightly toasted in a skillet for a decadent topper to this exquisite salad.