This vegan dump-and-go red lentil soup is one of my mom’s favourites. It’s convenient, light, and oil-free, and the Turkish spices are so flavourful, you won’t miss the extra fat.
Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerator.
A tasty dump-and-go vegan lentil soup that’s high in fiber and protein. It’s perfect for meal prep and can be made in the Instant Pot or slow cooker.