I made this wonderful soup yesterday. I always cook a big batch of something because I work 12 hour shifts x 4 in a row.
Lentil Soup
Ingredients: 1/4 cup of olive oil (I do not use oil, substitute with veg broth or water) 1 chopped onion 2 diced carrots 2 chopped stalks of celery 2 minced cloves of garlic 1 tsp of dried oregano 1 tsp of dried basil 1 bay leaf 1 (14.5 ounce) can of diced or crushed tomatoes 2 cups of dried lentils 8 cups of water 1/2 cup of spinach (chopped) 2 tbsp of vinegar (I omitted) Salt and pepper to taste. Directions: In a large soup pot, sauté onions carrots and celery in oil (or broth if not using oil); cook and stir until onions are tender. Stir in garlic, bay leaf, oregano and basil; cook another 2 minutes. Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until wilted. Add vinegar (if using) and season with salt and pepper.

I find I am a bowl person for lunch. I pick a bean, some broccoli, cauliflower, avocado, salsa fresca maybe some quinoa or rice, hot or cold depending on the day, easy lunch. I have to force myself to finish it.