CHAPTER 6

LUNCH: SOUPS, SALADS, AND SANDWICHES

Lunch can be another food minefield, especially because you can be so pressed for time. Do you accompany colleagues to the burger joint? Do you brave the school cafeteria? Do you try the sandwiches or bagels offered at the meeting or conference?

This chapter gives you some simple, easy-to-pack alternatives. Many of these recipes call for beans or legumes like lentils. See Chapter 7 for more information on how to prepare these healthy ingredients.

Paired with a salad, some of these soups and stews would make great weeknight dinners. Also, they freeze well, so make extra and freeze the leftovers for times when life gets frantic.

RECIPES:

Spicy Yellow Split Pea Soup with Tempeh

Lentil Stew

Vegetarian Lentil or Split Pea Soup

Vegetarian Bean Chili

Roasted Chicken Soup with Vegetables

Summer Garden and Bean Soup

Split Pea and Vegetable Soup

Italian Wedding Soup

Tossed Salad Twenty-three Ways

Sesame Ginger Cabbage with Carrots and Chicken

Savory Watermelon and Feta Salad

Chicken Salad

Newell Dual

Cracked Wheat Salad

Homemade Whole-Grain Croutons

Sandwiches Thirteen Ways