What are some vegetarian lunch options?

1. Vegetable Stir-Fry

Ingredients:

• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup snap peas
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 cup cooked rice or quinoa

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.


2. Add minced garlic and sauté for 1 minute.


3. Add broccoli, bell peppers, snap peas, and carrots to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.


4. Stir in soy sauce and sesame oil, mixing well to coat the vegetables.


5. Serve the stir-fry over cooked rice or quinoa.

2. Lentil Soup

Ingredients:

• 1 cup lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat.


2. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.


3. Add minced garlic and cook for 1 minute more.


4. Stir in lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.


5. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.


6. Serve hot with crusty bread.

3. Caprese Sandwich

Ingredients:

• 2 slices of whole grain bread
• 1/4 cup fresh basil leaves
• 1/2 cup sliced fresh mozzarella cheese
• 1/2 cup sliced tomatoes
• 1 tablespoon balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Drizzle olive oil on one side of each bread slice.


2. Layer basil leaves, mozzarella slices, and tomato slices on one slice of bread.


3. Drizzle with balsamic glaze and season with salt and pepper.


4. Top with the other slice of bread and press together gently.


5. Cut the sandwich in half and serve.

4. Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese.


2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.


3. Pour the dressing over the salad and toss to coat.


4. Serve immediately or refrigerate until ready to eat.

5. Spinach and Ricotta Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup ricotta cheese
• 1 cup spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).


2. In a large bowl, mix together ricotta cheese, chopped spinach, garlic, salt, and pepper.


3. Stuff each bell pepper half with the ricotta mixture.


4. Place stuffed peppers in a baking dish and drizzle with olive oil.


5. Sprinkle shredded mozzarella and Parmesan cheese on top.


6. Bake for 25-30 minutes, until peppers are tender and cheese is melted and golden brown.


7. Serve hot.