High-Fiber Dinners

Dinners with at least 8 grams of fiber per serving — the number most of us are furthest from.

A deeply savory plant bolognese where lentils bring body and toasted walnuts bring the richness.

Chickpeas, sweet potato, and apricots in a warm ras-el-hanout tomato broth — a freezer regular.

Lean beef, chewy barley, and root vegetables in a deep brown broth — the slow simmer that pays itself back.

A pot of thick lentil soup that costs about a dollar a bowl and freezes like a dream.

Charred sweet potato and spiced black beans on warm corn tortillas with a lime-avocado mash.

Sizzled peppers, spiced chicken, and rice — assembled in bowls tonight, packed for lunches tomorrow.

A 30-minute curry with pantry chickpeas and light coconut milk — gentle heat, big comfort.

A silky tomato sauce made creamy by blended red lentils — nobody will guess where the body comes from.

Fifteen minutes, one pan, and the kind of dinner everyone at the table actually wants.

Roasted — not fried — eggplant layered with marinara and just enough cheese to earn the name.

One tray, no fuss: crisped chickpeas, sweet roasted vegetables, and salmon finished with lemon.

Barley cooked risotto-style with browned mushrooms — creamy, chewy, and far more forgiving than arborio.

Shelf gnocchi crisped in the pan — no boiling — then simmered with tomatoes, white beans, and spinach.

A big, warming pot that feeds you for days — lean turkey, two kinds of beans, sweet potato.

Creamy white beans with tomatoes, garlic, and greens in one pan — peasant food in the best sense.