Ingredients for 6 servings

½ cup chopped fresh cilantro
½ cup chopped fresh parsley leaves
1 cube Bouillon with Chicken flavor
1 medium green bell pepper, chopped
1 medium onion, chopped
1 Tbsp. white vinegar
2 cans (15.5 oz. ea.) red kidney beans, rinsed and drained
2 cups water
2 Tbsp. tomato paste
2 Tbsp. vegetable oil
3 cloves garlic, finely chopped

Directions

Heat oil in medium saucepan over medium heat and cook onion until softened. Add pepper and garlic and cook, stirring occasionally, until softened.

Add tomato paste and cook, stirring until well combined. Crumble in Bouillon with Chicken Flavor Cube and stir until dissolved. Stir in water, beans, vinegar, parsley and cilantro.

Bring to a boil over medium-high heat; reduce heat to low and simmer uncovered 30 minutes for flavors to develop.

Ingredients for 8 servings

¼ teaspoon salt
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
½ teaspoon freshly ground black pepper
1 cup chopped green bell pepper
1 jalapeño pepper, chopped
1 pound ground sirloin
1 tablespoon ground cumin
1 teaspoon dried oregano
1 ¼ cups Merlot or other fruity red wine
2 bay leaves
2 cups chopped onion
2 tablespoons brown sugar
2 tablespoons chili powder
2 (15-ounce) cans no-salt-added kidney beans, drained
2 (28-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
3 tablespoons tomato paste
6 ounces hot turkey Italian sausage
8 garlic cloves, minced

Directions

Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Ingredients for 6 servings

1/8 teaspoon cloves
½ teaspoon cinnamon
1 cup chopped yellow onion (about ½ a medium onion)
1 cup dry red lentils
1 cup pumpkin puree
1 medium jalapeno pepper, minced (taste pepper for heat and add another pepper if you like. If you prefer a milder chili, scrape out the seeds before mincing)
1 tablespoon chili powder
1 tablespoon cocoa powder
1 teaspoon kosher salt
2 cups vegetable broth
2 teaspoons cumin
2 (15-ounce) cans fire-roasted diced tomatoes
2 (15-ounce) cans kidney beans, drained

Topping options:

Diced onions
Diced tomatoes
Shredded cheddar or gruyere (if not vegan)
Sour cream (or vegan sour cream)

Directions

Add all ingredients to a 3-quart or larger Crock Pot. Stir.

Cook on high for 4 – 5 hours or on low for 8 – 10 hours, until lentils are tender and chili is thick and hearty. Serve with assorted toppings, if desired.

Ingredients for 4 servings

¼ teaspoon pepper
¼ teaspoon salt
1 celery stalk, finely diced
1 scallion, finely diced
1 tablespoon lemon juice
1 (15-ounce) can lentils, rinsed and drained
2 pitas, halved
2 tablespoons chopped fresh parsley
2 tablespoons sunflower seeds

Directions

Combine lentils, lemon juice, salt, and pepper in a blender; process until smooth.

Stir in sunflower seeds, celery, scallions, and parsley.

Microwave pita at HIGH 1 minute. Serve with spread.

Ingredients for 4 servings

½ teaspoon pepper
½ teaspoon salt
1 cup dry lentils
1 onion
1 tablespoon olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons dried oregano
4 whole-grain pitas, each cut into 4 triangles and toasted
8 cups water

Directions

Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.

Add the water and lentils. Simmer, partially covered, 15 minutes.

With a hand blender or potato masher, puree soup until semi-smooth and thick.

Drizzle with lemon juice; serve with toasted pita triangles.

Ingredients for 3 cups

¼ cup tahini
¼ teaspoon coriander
½ garlic clove, smashed
½ teaspoon sea salt, plus more for finishing
1 cup red lentils, rinsed
1 tablespoon extra-virgin olive oil for drizzling
1 teaspoon red-wine vinegar
1 ½ tablespoons minced parsley
3 tablespoons olive oil
Greek yogurt, optional
Juice of ½ lemon
Pinch sweet paprika

Directions

Place lentils in a 2-quart pot; cover with 2 cups water. Boil, then reduce heat and simmer until tender (about 20 minutes).

Combine lentils, salt, tahini, garlic, olive oil, lemon juice, vinegar, and coriander in a food processor and blend until smooth.

To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil. Sprinkle with paprika and parsley. Top with Greek yogurt if desired.

Ingredients for 2 servings

¼ cup fat-free plain yogurt
¼ teaspoon kosher salt
1 tablespoon cider vinegar
1 tablespoon water
1 (15-oz) can low-sodium chickpeas, rinsed and drained
2 carrots, peeled with a vegetable peeler into strips or thinly sliced, or 2 cups shredded carrots
2 stalks celery, thinly sliced
2 tablespoons sesame seeds, toasted
2 ½ cups sliced packed green cabbage
Freshly ground black pepper

Directions

In a medium bowl, stir together the yogurt, vinegar, water, salt, and pepper to taste. Add the chickpeas, cabbage, celery, and carrots; toss to combine. Sprinkle with sesame seeds.

Transfer slaw to a plastic food-storage bag or 2 portable containers. Refrigerate at least 4 hours before serving; slaw keeps up to 3 days.

Ingredients for 4-5 servings

½ teaspoon crushed red pepper
1 cup fresh cilantro sprigs, divided (or Italian parsley)
1 cup Greek whole milk yogurt
1 tablespoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
2 cups grape tomatoes
2 teaspoons salt, divided
4 garlic cloves, minced
4 large chicken breasts with skin, de-boned, 6 to 8 ounces each
5 tablespoons extra-virgin olive oil

Directions

Heat oven to 450°F.

Whisk oil, garlic, paprikas, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.

Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil. Place tomatoes, chickpeas and half of the cilantro in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Be sure to keep the skin side up for roasting. Sprinkle with 1 teaspoon salt.

Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.

Ingredients for 4 servings

¼ cup chopped fresh cilantro
¼ cup reduced-fat sour cream
½ cup firm-ripe diced peeled avocado Cilantro sprigs (optional)
1 cup jalapeno, seeded and chopped
1 large chopped onion (about 1 1/2 cups
1 large garlic clove, finely chopped
1 teaspoon ground cumin
2 tablespoons chili powder
2 teaspoons olive oil
2 (15.5 ounce) cans black beans, rinsed and drained
4 (32 ounces) boxed roasted red pepper and tomato soup

Directions

Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro.

Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.