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.”
Pair this hummus with your favorite crunchy vegetables like broccoli, pickles, bell peppers, or carrots.
Crunchy and satisfying, oven-fried oysters are great on their own or added to a sandwich. They’re an excellent source of iron, too!
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 stew is extra filling due to its high fiber content.
This recipe is an excellent source of fiber with nearly 20 grams per serving!
Lentils take the place of meat in this vegetarian lasagna. A good source of fiber and iron, lentils are a plant-based protein with endless possibilities.
Cumin, oregano, and canned green chiles boost the flavor of split peas in this hearty soup. If you like heat, use jalapeno instead of bell pepper!
These pancakes use yellow split peas, boosting their fiber, protein and flavor!
A savory toast that can be eaten for breakfast, lunch, or dinner. Leafy greens add vitamins A and C, calcium, and potassium, making this simple dish extra nutritious.
