Lentil and Potato Soup
This Middle Eastern soup uses green or brown lentils, an often-overlooked protein source with just 1/2 cup containing 12 grams of protein. This recipe requires ahead-of-time prep work, as you’ll need to soak the raw lentils overnight and then cook them for an hour before making the rest of the recipe. Serve with a chewy piece of Crusty Sourdough Italian Loaf to soak up every ounce of its flavorful broth!