This delicious red lentil soup recipe comes to us from Chef Inna Khitrik from Women’s Lunch Place in Boston, a GBFB Agency Partner. Chef Inna and her team have prepared over 250,000 freshly made meals for the guests at Women’s Lunch Place, many of whom are experiencing homelessness and food insecurity. “Everything starts with a meal…” says Chef Inna. “You need healthy food to fuel the body.”
Black beans are full of fiber and plant-based protein. This soup has a little kick from canned green chiles! Use it as a simple base and get creative with the toppings. Try any combination of cheese, avocado, sour cream, yogurt, cilantro, tortilla chips, or anything you like!
The green split peas and white beans account for nearly 20 grams of fiber in this delicious chili.
Cioppino (pronounced CHI-oh-peeno) is an Italian-American fish stew. This recipe uses oysters, but you can use any mixture of fish and shellfish and it will be great.
This dairy-free, antioxidant-packed soup can be eaten alone but it’s so simple you can add whatever you’d like! Try white beans, chicken, or spinach.
This recipe puts a spin on your traditional ragu sauce by swapping ground beef for lentils and mushrooms, making it suitable for vegans and carnivores alike!
Ragu recipes don’t have to be heavy to be hearty.
Cauliflower’s mild flavor makes it the perfect vehicle for seasonings and sauces. The sweet in this recipe is from a little sugar and dried fruit, while the sour comes from lemon and vinegar. Try this as a side dish or a topping for grain bowls or salads!
