Protein packed ideas for Lent

What about eggs? I think a couple of hard-boiled eggs make a lunch salad much more filling, and you could make a veggie omelet or frittata for dinner. You could also do cold, pre-cooked, shrimp on a salad. Beans, lentils, and chickpeas are also good sources of protein and carbs, so you could make soup, black bean burritos, veggies and hummus, bean dip and pita chips. Just a few ideas...

greek yogurt

hummus/white bean chili with or with out tuna/roasted garbonzo beans--toss light with any oil,put on baking sheet 375 degree fot 40min until crisp YUM!

fish (I grill and eat fish all the time...doesn't have to be tuna salad)...also shelfish (shrimp are awesome)...eggs...greek yogurt...legumes....

If you are on pinterest, there are some awesome high protein vegetarian boards. One I really like is this:

https://www.pinterest.com/lonestarplate/moderate-carb-high-protein-vegan/

but there are tons of others. I use pinterest almost every week to do my meal planning. I go to some boards, find something that looks good, and then make it. I have found so many wonderful meals that I would never have discovered otherwise.

There are so many delicious foods out there!

I love this lentil soup, I changed a few thing about for my healthy eating is a recipe I saw on the food network years ago. It's delicious and it will be enough for a whole week for two meals a day for one person.
Ingredients

1 pound French green lentils (recommended: du Puy)
1 tablespoon of coconut oil
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock,(I just use water with natural bullion) but u prefer chicken stock the recipe follows, or canned broth
1/4 cup tomato paste
1 pound 90% lean beef sausage or kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot.

Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.