I know, the name is corny but you all wanted lunch ideas that will last a couple days and involve some vegetables. I make the batch, and scoop some over tender greens, and sprinkle some sheep’s milk feta over the top - parmesan, white cheddar, goat cheese, anything goes if you want to add cheese, though it’s by no means necessary.

Toss in some baby arugula and marinated and grilled chicken to push this into an entree salad.

There are a few different types of lentils, we want ones that will hold shape. Split red will go to mush and are best for soup. Brown are mildly mushy but will work if that’s all you can find.

Those labeled DePuy, French or Black will hold their shape and have some tooth for a salad. If you are a Trader Joes shopper, the pre-steamed ones in the fridge section work well here too.