Red Lentils: 3 Cheap and Quick Recipes Anyone Can Make

Hey, do you know that feeling when you come home hungry like a wolf, your wallet is not exactly overflowing, and you really do not feel like standing at the stove for half the day? Red lentils save you in moments like that.

Quick cooking without panic

Red Lentils: 3 Cheap and Quick Recipes Anyone Can Make

This is the ultimate ingredient you should always keep in your pantry. Why? Because it does not need soaking, it cooks in just 10 to 15 minutes, and it costs almost nothing. You save time and money, and in the end you eat a proper meal that actually fills you up.

If you are a complete beginner in the kitchen and can barely make coffee, do not panic. The recipes below are written in a way that makes them almost impossible to mess up. Let’s cook!

1. “Fake” Red Lentil Bolognese

★★★★★4.9/5 · 128 ratings

Who says you need expensive minced meat that has to cook for two hours to make a good pasta sauce? This version is ready before the pasta is even fully cooked.

What you need for 2 servings

• 1 cup red lentils, about 150 g
• 1 medium onion
• 2 cloves garlic
• 1 can chopped tomatoes or tomato passata, 400 g
• 1/2 teaspoon dried basil or oregano
• salt, pepper and a little olive oil
• your favorite pasta

Exact step-by-step method

1. Preparation: Peel the onion and garlic. Cut the onion into the smallest cubes you can, and finely chop the garlic. Put the red lentils into a sieve and quickly rinse them under running water.
2. Cooking the pasta: Fill a large pot with water, salt it well and place it over high heat. When the water boils, add the pasta and cook it according to the instructions on the package.
3. Sautéing: While the water is heating, take a deep pan, pour in 2 tablespoons of oil and heat it over medium heat. Add the chopped onion and stir it with a wooden spoon for about 3 minutes, until it becomes soft and slightly translucent. Then add the chopped garlic, stir and cook for only 30 seconds, just until it smells fragrant. Be careful not to burn it, because it will turn bitter.
4. The sauce: Add the rinsed lentils to the pan and mix them with the onion and garlic. Immediately pour in the can of tomatoes. If you are using whole peeled tomatoes, crush them directly in the pan with a wooden spoon or fork. Add the basil, 1/2 teaspoon salt and a little pepper.
5. Simmering: Reduce the heat to low, so the sauce barely bubbles. Cover with a lid and cook for 10 to 12 minutes. Stir once or twice while it cooks. If you notice the sauce is too thick or too dry, add a few tablespoons of the pasta cooking water.
6. The finish: When the lentils are soft, you can taste them to check that they no longer feel crunchy, turn off the heat. Drain the pasta, add it straight into the pan with the sauce, mix everything well and serve.

If you want next week’s menu sorted with easy Mediterranean comfort food:

What to Cook Next Week? 7 Quick Greek-Turkish Dinners

2. Express Creamy Curry, Indian Dal Style

★★★★★4.8/5 · 96 ratings

When you crave something warm and a little exotic, but your bank account is not exactly ready for a flight to India. This is a thick, creamy dish that is best eaten by dipping bread into it.

What you need for 2 servings

• 1 cup red lentils, 250 ml
• 1 small onion
• 1 level tablespoon curry powder, the spice mix you can find in almost any store
• 1/2 can coconut milk, about 200 ml
• 1 cup water
• 2 handfuls fresh spinach, the pre-washed kind from a bag works too
• salt and a little regular oil

Exact step-by-step method

1. Preparation: Peel the onion and finely chop it. Rinse the lentils under running water in a sieve.
2. The start: Pour one tablespoon of oil into a small pot or saucepan and heat it. Add the onion and sauté it for 3 minutes, until it softens.
3. Activating the spices: Add the tablespoon of curry powder to the sautéed onion. Stir everything quickly for about 20 to 30 seconds. This helps the curry develop that proper, full flavor.
4. Liquid and lentils: Immediately add the lentils to the pot, pour in the coconut milk, shake the can well before opening it, and add one cup of water. Add 1/2 teaspoon salt.
5. Cooking: When the mixture comes to a boil, reduce the heat to the lowest setting, partly cover the pot with a lid and let it gently simmer for 12 to 15 minutes. During cooking, the lentils will absorb almost all the liquid and become completely soft and creamy. Stir a few times so they do not stick to the bottom.
6. The final touch: Turn off the stove. Add the spinach to the pot and gently stir it into the hot curry with a spoon. The heat will wilt the spinach by itself in less than a minute. Taste it, add a little more salt if needed, spoon it into a deep plate and serve with a piece of bread.

3. Quick and Hearty Winter Stew

★★★★★4.9/5 · 112 ratings

When you need something spoonable, warm and filling, but you do not want to chop a mountain of complicated vegetables. Almost nobody knows the grated carrot trick, but it works beautifully.

What you need for 2 servings

• 1 cup red lentils, 250 ml
• 1 onion
• 2 large carrots
• 3 to 4 cups, 250 ml each, hot water or vegetable stock made from a cube
• 1/2 lemon
• salt, pepper, bay leaf if you have one, and a little oil

Exact step-by-step method

1. Preparation without much knife work: Peel and chop the onion. Peel the carrots, then simply grate them on a regular hand grater, using the large holes. Because the carrot is grated into thin pieces, it cooks extremely quickly, in 10 minutes instead of half an hour. Rinse the lentils in a sieve, of course.
2. Sautéing: Heat one tablespoon of oil in a pot. Add the onion and grated carrot. Sauté them together for about 4 minutes. The carrot will release a lovely yellow color and become soft.
3. Combining: Add the rinsed lentils, bay leaf, a little pepper and 1/2 teaspoon salt to the pot. Pour in the hot water or stock. Use enough liquid so everything is well covered, about two fingers above the ingredients.
4. Cooking: When the soup comes to a boil, reduce the heat, cover and cook for 12 to 15 minutes, until the lentils are completely soft and start to break down.
5. Trick for thickness: If you want the stew to be thicker and creamier, take a regular fork or potato masher and press directly in the pot a few times to mash part of the lentils and carrot against the bottom. The soup will thicken instantly on its own, without any flour.
6. The finishing touch: Turn off the heat, remove the bay leaf and squeeze the juice of half a lemon into the stew. This acidity balances the dish completely and gives it the right freshness. Stir and enjoy.

If you want more easy ideas without meat, this one gives you 8 fresh lunches ready fast:

Quick Meat-Free Lunch: 8 New Ideas Ready in 15–25 Minutes

Red Lentils, the Little Hero of Quick Cooking

There you go, no more excuses that you do not have the time, knowledge or money for a proper and healthy meal. As you can see, red lentils really are the queen of quick cooking, and they can turn almost anyone into a confident home cook.

Which recipe will you try first? Let me know in the comments!

What to Cook for Slovenian Statehood Day? 7 Slovenian Lunch Ideas for a Holiday or Sunday Table

Slovenian Statehood Day is a good reason to put something homemade, familiar and a little more festive on the table. Not the kind of complicated plate that needs tweezers, three sauces and the steady hand of a surgeon, but Slovenian classics that smell like Sunday lunch, family gatherings and that quiet feeling when everything slows down for a moment.

Slovenian holiday lunch

What to Cook for Slovenian Statehood Day? 7 Slovenian Lunch Ideas for a Holiday or Sunday Table

If Slovenia had a flavour, it would smell like beef soup, roasted potatoes, roast pork, fried chicken, jota stew and homemade side dishes. This is a menu for a shorter holiday week, when we do not overcomplicate things, but cook dishes people actually love to eat.

Slovenian lunch without panic

This menu was created for the first week of summer holidays, when the working week is shorter because of the national holiday and the kitchen can also breathe a little. Instead of seven new quick lunches, this is one stronger article: a collection of homemade, classic and reliable dishes you can cook for Slovenian Statehood Day, Sunday lunch or a family holiday table.

The recipes are written so that even someone who does not cook every day can follow them. Each dish includes a more detailed method, because classic home cooking is not about being complicated. It is about understanding the order: what goes into the pot first, when to lower the heat, when to season and when to simply leave the food alone.

Holiday tip: if you want to prepare just one really beautiful festive lunch, choose the Wednesday option: beef soup, Wiener-style cutlet, roasted potatoes and seasonal salad. It is a classic that needs no explanation, only a big enough plate.

Jump to recipe

Beef soup, roast pork and roasted potatoes Fried chicken with potato salad Wiener-style cutlet, roasted potatoes and salad Jota with Carniolan sausage Trout with potatoes and chard Roast pork with young potatoes Boiled beef, roasted potatoes and apple horseradish Frequently asked questions

Suggested festive menu

For a more homestyle week

Monday: beef soup, roast pork and roasted potatoes

Tuesday: fried chicken with potato salad

Wednesday: Wiener-style cutlet, roasted potatoes and salad

Thursday: jota with Carniolan sausage

For the end of the week

Friday: trout with potatoes and chard

Saturday: roast pork with young potatoes and carrots

Sunday: boiled beef from soup, roasted potatoes and apple horseradish

Monday

Beef soup, roast pork and roasted potatoes

This is a lunch with the status of a Slovenian Sunday institution. Beef soup slowly does its thing, the roast brings that proper smell of home, and roasted potatoes make the table go quiet very quickly.

Time: about 2 hours Serves 4 Difficulty: medium

Ingredients

• 700 g beef for soup
• 2 carrots
• 1 onion
• 1 piece of celery root or parsley root
• 1 bay leaf
• a few peppercorns
• salt to taste
• 600 g boneless pork loin or pork neck
• 1 kg potatoes
• 1 large onion for roasted potatoes
• 3 tablespoons oil or lard
• pepper to taste

Method

1. Place the beef in a large pot and cover it with cold water. Cold water is important because the flavour of the meat will slowly release into the soup.
2. When the water comes to a boil, lower the heat. Use a spoon to remove the foam that gathers on top. The soup should not boil vigorously, it should only gently simmer.
3. Add the carrot, onion, celery root or parsley root, bay leaf, pepper and salt to taste. Cook for about 1 1/2 to 2 hours.
4. Season the pork for roasting with salt to taste and pepper to taste. Place it in a baking dish, add a little water and roast at 180 °C for about 1 hour, or until nicely browned.
5. Boil the potatoes, either with the skin on or peeled. Once cooked, cut them into slices.
6. Fry the chopped onion in the fat until soft and golden brown. Add the sliced potatoes, salt to taste and pepper to taste.
7. Roast the potatoes slowly so they catch a little on the bottom and develop flavour. Turn them occasionally, but do not stir constantly, or they will turn into mashed potatoes.
8. Strain the soup, slice the beef, let the roast rest for a few minutes, then cut it into slices. Serve with the soup, potatoes and salad.

Tip: the soup will be clearer if it only gently simmers while cooking. If it boils like a waterfall in Logar Valley, it will become cloudy and less elegant.

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Tuesday

Fried chicken with potato salad

Fried chicken is one of those dishes that instantly creates a festive feeling. It does not need much on the side: a good potato salad, a little patience with breading and oil that is not too hot.

Time: about 60 minutes Serves 4 Difficulty: medium

Ingredients

• 800 g chicken pieces
• 2 eggs
• 5 tablespoons flour
• 150 g breadcrumbs
• salt to taste
• pepper to taste
• oil for frying
• 800 g potatoes
• 1 small onion
• 3 tablespoons oil
• 2 tablespoons vinegar
• 1 teaspoon mustard
• 2 tablespoons sour cream
• a little warm water or soup

Method

1. First boil the potatoes with the skin on. Cook them until you can pierce them with a knife, but they should not fall apart.
2. Let the cooked potatoes cool slightly, peel them and cut them into thin slices. Add the finely chopped onion.
3. In a small bowl, mix oil, vinegar, mustard, sour cream, salt to taste and a little warm water or soup. Pour over the potatoes and gently mix.
4. Pat the chicken pieces dry with a paper towel. Season them with salt to taste and pepper to taste.
5. Prepare three plates: place flour on the first, beaten eggs on the second and breadcrumbs on the third.
6. Coat each piece of chicken first in flour, then in egg and finally in breadcrumbs. Press the breadcrumbs lightly onto the meat.
7. Heat the oil in a pan over medium heat. If the oil is too hot, the crust will brown too quickly while the meat remains raw.
8. Fry the chicken slowly, about 8 to 12 minutes per side, depending on the size of the pieces. Larger pieces need more time.
9. Place the fried pieces on a paper towel and serve with potato salad.

Tip: smaller chicken pieces are the most beginner-friendly, because they cook faster and more evenly.

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Slovenian classics

If this menu made you curious about Slovenian food, continue here

Holiday baking

Tarragon Potica – A Classic Slovenian Holiday Roll

A traditional Slovenian holiday roll with a fragrant tarragon filling and that unmistakable festive table feeling.

Food culture

Slovenian Cuisine Guide – Traditional Food, Wine & Culture Beyond Potica

A wider look at Slovenian cuisine, from everyday dishes and wine to the food traditions that go far beyond potica.

Wednesday

Wiener-style cutlet, roasted potatoes and seasonal salad

For Slovenian Statehood Day, you can confidently place a Wiener-style cutlet on the table. It may not be the most original dish in the world, but it is one of those dishes people click, cook and eat without getting lost in a philosophical roundabout.

Time: about 50 minutes Serves 4 Difficulty: easy to medium

Ingredients

• 4 pork or veal cutlets
• 2 eggs
• 5 tablespoons flour
• 150 g breadcrumbs
• salt to taste
• pepper to taste
• oil for frying
• 900 g potatoes
• 1 large onion
• 3 tablespoons oil or lard
• seasonal salad
• vinegar and oil for the salad

Method

1. Boil the potatoes until soft. You can cook them with the skin on or peeled, depending on your habit.
2. Place the cutlets between two pieces of cling film and gently pound them until thinner. Do not pound them with anger, the meat is not responsible for your day.
3. Season the cutlets with salt to taste and pepper to taste.
4. Prepare the flour, beaten eggs and breadcrumbs. Coat each cutlet first in flour, then in egg and finally in breadcrumbs.
5. Cut the cooked potatoes into slices. Slice the onion thinly or chop it.
6. Fry the onion in oil, add the potatoes, salt to taste and pepper to taste. Roast slowly until the potatoes brown nicely.
7. Heat the oil for frying in a pan. Fry the cutlets over medium heat for about 3 to 4 minutes on each side, until golden brown.
8. Wash the salad, dry it and season with vinegar, oil and salt to taste.
9. Serve the cutlets immediately, with roasted potatoes and salad on the side.

Tip: do not press the breadcrumbs too firmly onto the cutlet. A lighter coating breathes better during frying and becomes crispier.

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Thursday

Jota with Carniolan sausage

Jota is a dish that does not look for attention, but gets it anyway. It is thick, homemade, filling and perfect for the day after a holiday, when nobody feels like building lunch from five different pots.

Time: about 75 minutes Serves 4 Difficulty: easy

Ingredients

• 500 g sauerkraut or sour turnip
• 300 g potatoes
• 250 g cooked beans
• 1 onion
• 2 cloves garlic
• 2 bay leaves
• 1 teaspoon sweet paprika
• 2 tablespoons oil
• 1 Carniolan sausage
• salt to taste
• pepper to taste

Method

1. Peel the potatoes, cut them into cubes and place them in a pot with water. Cook until soft.
2. In another pot, fry the chopped onion in oil. Fry it slowly until soft and lightly golden.
3. Add the chopped garlic and sweet paprika. Stir for just a few seconds until fragrant. The garlic must not brown, because it becomes bitter.
4. Add the sauerkraut or sour turnip, bay leaves and enough water to cover everything. Cook for about 35 to 40 minutes.
5. When the potatoes are cooked, partially mash them with a fork. This will naturally thicken the jota.
6. Add the potatoes to the cabbage, then add the cooked beans. If the jota is too thick, add a little water.
7. Cook the Carniolan sausage separately or add it to the jota for the last 15 minutes of cooking.
8. Taste the jota and only now add more salt if needed, because sauerkraut and sausage are already salty.
9. Serve hot, with slices of sausage on top if desired.

Tip: jota is often even better the next day, because the flavours come together. This is a dish that knows how to work overtime.

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More Slovenian comfort food

Simple dishes with a very Slovenian soul

Sunday classic

Slovenian Beef Soup (Goveja Juha) — The Queen of Sunday Lunch

A closer look at one of Slovenia’s most beloved Sunday dishes, from slow simmering to the ritual of serving it.

Traditional side dish

Potato Žganci – A Traditional Slovenian Dish

A humble, hearty Slovenian dish made from potatoes and flour, perfect as a rustic side or a comforting meal.

Friday

Trout with potatoes and chard

After meat classics, a lighter lunch feels good. Trout, boiled potatoes and chard are a simple combination that feels fresh, homemade and festive enough if served nicely on the plate.

Time: about 40 minutes Serves 4 Difficulty: easy

Ingredients

• 4 cleaned trout
• 800 g potatoes
• 500 g chard
• 3 cloves garlic
• 4 tablespoons olive oil
• 1 lemon
• salt to taste
• pepper to taste
• a little flour for the fish, optional

Method

1. Peel the potatoes, cut them into larger pieces and boil them in salted water until soft.
2. Wash the chard. Cut the thicker stems into smaller pieces and leave the leaves larger.
3. Pat the trout dry with a paper towel and score the skin a few times. Season them inside and outside with salt to taste and pepper to taste.
4. If you want crispier skin, dust the trout very lightly with flour. Shake off any excess flour.
5. Heat oil in a pan and cook the fish over medium heat for about 5 to 7 minutes on each side, depending on size.
6. Quickly boil or sauté the chard. Then mix it with olive oil and chopped garlic.
7. Drain the cooked potatoes and mix them with the chard. Add a little more salt to taste if needed.
8. Serve the trout with the chard, potatoes and a slice of lemon.

Tip: do not turn the fish too quickly while cooking. Once the skin is nicely browned, it will release from the pan more easily.

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Saturday

Roast pork with young potatoes and carrots

Saturday roast is a great choice because the oven does most of the work. You prepare the ingredients, season them, then simply check from time to time what is happening in the baking dish.

Time: about 90 minutes Serves 4 Difficulty: easy to medium

Ingredients

• 800 g boneless pork loin or pork neck
• 800 g young potatoes
• 4 carrots
• 1 onion
• 3 cloves garlic
• 3 tablespoons oil
• 1 teaspoon marjoram
• 100 ml water or stock
• salt to taste
• pepper to taste

Method

1. Pat the meat dry and rub it well with salt to taste, pepper to taste and marjoram.
2. Wash the young potatoes well. If they have thin skins, you do not need to peel them. Cut larger pieces in half.
3. Peel the carrots and cut them into larger sticks. Cut the onion into wedges and lightly crush the garlic with a knife.
4. Place the roast in a baking dish and arrange the potatoes, carrots, onion and garlic around it.
5. Drizzle everything with oil and pour a little water or stock into the baking dish. The liquid helps keep the dish from drying out.
6. Roast at 180 °C for about 75 to 90 minutes. During roasting, spoon the juices from the dish over the meat a few times.
7. If the potatoes brown too quickly, loosely cover the baking dish with aluminium foil.
8. After roasting, let the meat rest for 10 minutes. Then slice it and serve with the vegetables from the baking dish.

Tip: resting meat is not a luxury. If you slice the roast immediately, the juices will run onto the board instead of staying in the meat.

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Still hungry for ideas?

More Slovenian recipes and sweet classics to keep nearby

Quick Slovenian classic

Savory Cottage-Cheese Štruklji (Puff-Pastry Version) – Quick, Simple, Always a Win

A quick and simple version of savory cottage-cheese štruklji, perfect when you want Slovenian comfort food without a long process.

Sweet treat

Walnut Slices with Buttery Vanilla Cream

A soft, creamy and nutty dessert for anyone who believes a good meal deserves a proper sweet ending.

Sunday

Boiled beef from soup, roasted potatoes and apple horseradish

This is a Sunday classic that can turn one soup into a full lunch. Boiled beef from soup, roasted potatoes and apple horseradish prove that good homemade cooking does not need much noise.

Time: about 45 minutes, if the soup is already cooked Serves 4 Difficulty: easy

Ingredients

• boiled beef from soup
• 900 g potatoes
• 1 large onion
• 3 tablespoons oil or lard
• salt to taste
• pepper to taste
• 2 larger apples
• 2 tablespoons grated horseradish
• 1 tablespoon lemon juice
• 1 teaspoon sugar, optional

Method

1. Take the boiled beef out of the soup and cut it into slices. If it has cooled, you can warm it in a little soup.
2. Boil the potatoes until soft, then cut them into slices.
3. Slice the onion and slowly fry it in oil or lard until soft and golden brown.
4. Add the potatoes, salt to taste and pepper to taste. Roast them slowly until nicely browned.
5. For the apple horseradish, peel and grate the apples. Immediately drizzle them with lemon juice so they do not turn brown.
6. Add the grated horseradish and a little sugar if desired. Mix and taste. If you want a stronger flavour, add a little more horseradish.
7. Place the slices of beef on a plate, add roasted potatoes and a spoonful of apple horseradish.

Tip: prepare apple horseradish just before serving, because it is best fresh. That is when it has the right sharpness and fruity freshness.

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Frequently asked questions

What is the best lunch for Slovenian Statehood Day?

The safest choice is a classic Slovenian festive lunch: beef soup, Wiener-style cutlet or roast pork, roasted potatoes and seasonal salad. These are dishes most people know, so they are a reliable choice for a family table.

Can part of the lunch be prepared one day in advance?

Yes. Beef soup, jota, potatoes for potato salad and some side dishes can be prepared in advance. With a festive lunch, the biggest win is good organisation, not rushing in the last 20 minutes.

Which dish should I choose if I am not an experienced cook?

The easiest choice is jota or oven-roasted pork with young potatoes. These dishes do not have many sensitive steps, just follow the order and do not overdo the heat.

What should I cook if I do not want a heavy meat lunch?

Trout with potatoes and chard is a lighter, fresher and still festive enough choice. It is also good for a summer week when we do not want food that feels too heavy.

Final thought: homemade lunch still has its charm

Slovenian Statehood Day does not have to be a day for complicated recipes. Sometimes the best tribute to a home table is to cook something we know, understand and gladly eat. Beef soup, roasted potatoes, roast pork, jota, trout and apple horseradish are not just dishes, but a small culinary reminder that homemade cooking still has strong character.

If you are looking for an idea for a festive or Sunday lunch, start here. One good dish, one big bowl of salad and a little more time at the table. That is more than enough.

What to Cook in Summer? 7 Light and Quick Dinners for Hot Days

When the temperatures rise, the kitchen can quickly turn into a small home sauna club. That is why this week is not about heavy sauces, long simmering or dinners that make you want to lie under the table afterwards. I am going for quick, filling and still light bowls, where warm elements meet fresh vegetables, yogurt sauces, lemon, herbs and crunchy toppings.

Weekly dinner plan

This weekly dinner plan is made for days when you want something proper, but not heavy. A bowl is a practical solution because you can pack grains, protein, vegetables, sauce and something crunchy into one dish. It looks good, it is quick to prepare, and it still feels like a real dinner.

7 quick summer bowls for light dinners

All seven dinners are designed to be ready in about 30 minutes. Some lean Mediterranean, some Asian, and some are simply fresh and summery. The idea is always the same: a dinner bowl should fill you up, but it should not sit in your stomach like a brick in an apron.

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

How I put this weekly dinner plan together

When temperatures are high, the smartest thing is to combine one quickly cooked or pan-seared base, fresh vegetables and a sauce that ties everything together. That is why this menu includes couscous, bulgur, rice, rice noodles and plenty of fresh vegetables. The protein part is varied too: chicken, beef, tuna, halloumi or grilling cheese, falafel and salmon.

Monday

Chicken gyros bowl with cucumber, tomatoes and yogurt sauce

We start Monday with a Greek-inspired dinner bowl that is fresh, fragrant and filling without feeling heavy. The chicken is quickly seared in a pan, the couscous is ready in minutes, and the yogurt sauce keeps the whole dish juicy.

Ingredients for 2 servings

• 300 g chicken breast fillet
• 120 g couscous
• 160 ml hot water or stock
• 1 large cucumber
• 200 g cherry tomatoes
• 1 small red onion
• 2 handfuls arugula or baby spinach
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• juice of 1/2 lemon
• salt to taste
• pepper to taste

Yogurt sauce

• 4 tablespoons Greek yogurt
• 1 small garlic clove
• juice of 1/2 lemon
• 1 tablespoon olive oil
• salt to taste
• pepper to taste

Method

1Place the couscous in a bowl. Add a pinch of salt and pour over the hot water or stock. Cover with a plate and let it stand for about 5 minutes, until the couscous absorbs the liquid.

2Cut the chicken breast into thin strips. Thinner pieces cook faster and stay juicier.

3Season the chicken with salt to taste, pepper to taste, oregano, sweet paprika, olive oil and lemon juice. Mix well.

4Heat a pan well. Add the chicken and cook for 6 to 8 minutes, stirring several times. The chicken should be nicely browned and fully cooked through.

5Slice the cucumber into half-moons, halve the cherry tomatoes and slice the red onion thinly.

6For the sauce, mix Greek yogurt, finely grated garlic, lemon juice, olive oil, salt to taste and pepper to taste.

7Fluff the couscous with a fork. Arrange the couscous, arugula, cucumber, tomatoes, onion and chicken in a bowl. Finish with the yogurt sauce.

Tip: For a more classic gyros feeling, add a few pieces of toasted flatbread or pita bread.

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Tuesday

Asian beef bowl with rice noodles and mango

Tuesday goes in an Asian direction: quickly seared beef strips, rice noodles, fresh mango, carrot and a lime dressing. The bowl is filling, but the mango, lime and fresh vegetables keep it light.

Ingredients for 2 servings

• 300 g beef steak, sirloin or roast beef
• 120 g rice noodles
• 1 ripe mango
• 1 large carrot
• 1/2 cucumber
• 2 spring onions
• 1 tablespoon oil
• 3 tablespoons soy sauce
• 1 teaspoon honey
• juice of 1 lime
• 1 tablespoon sesame seeds
• salt to taste
• pepper to taste

Dressing

• 2 tablespoons soy sauce
• juice of 1/2 lime
• 1 teaspoon honey
• 1 tablespoon water
• a little chili, optional

Method

1Prepare the rice noodles according to the package instructions. Once softened, drain them and rinse with cold water so they do not stick together.

2Cut the beef into very thin strips. If the pieces are too thick, they will need more time and can become tough.

3Mix the beef with 1 tablespoon soy sauce, honey, lime juice and pepper to taste. Add salt carefully because soy sauce is already salty.

4Heat a pan very well. Add the oil and beef strips. Sear quickly for about 2 to 3 minutes, just until browned but still juicy.

5Peel the mango and cut it into thin slices or cubes. Grate the carrot or cut it into thin strips, and cut the cucumber into thin sticks.

6For the dressing, mix soy sauce, lime juice, honey, water and a little chili if you like.

7Arrange the rice noodles, beef, mango, carrot, cucumber and spring onion in a bowl. Drizzle with the dressing and sprinkle with sesame seeds.

Tip: If the mango is not ripe enough, use peach or nectarine instead.

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Wednesday

Mediterranean tuna bowl with roasted pepper and olives

Midweek calls for something fresh, a little elegant and slightly seaside. The tuna steak cooks in minutes, bulgur makes the bowl filling, while roasted pepper, olives and arugula give it a Mediterranean character.

Ingredients for 2 servings

• 2 tuna steaks
• 120 g bulgur
• 250 ml water or stock
• 1 roasted red pepper
• 2 handfuls arugula
• 10 black or green olives
• 150 g cherry tomatoes
• 1 small red onion
• 2 tablespoons olive oil
• juice of 1 lemon
• 1 teaspoon mustard
• salt to taste
• pepper to taste

Method

1Place the bulgur in a small pot, add water or stock and salt to taste. Cook for about 10 minutes or according to the package instructions.

2Pat the tuna steaks dry with a paper towel. This matters because wet fish steams in the pan instead of searing.

3Season the tuna with salt to taste, pepper to taste and a little olive oil.

4Heat a pan well. Sear the tuna for about 1 to 2 minutes on each side, depending on thickness and how cooked you like it.

5Transfer the cooked tuna to a board and let it rest for 2 minutes. Then slice it.

6Cut the roasted pepper into strips, halve the tomatoes, thinly slice the onion and halve the olives if you like.

7For the dressing, mix olive oil, lemon juice, mustard, salt to taste and pepper to taste. Arrange bulgur, arugula, roasted pepper, tomatoes, olives, onion and tuna slices in a bowl. Drizzle with the lemon dressing.

Tip: If you use canned tuna, choose good-quality tuna in olive oil.

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Thursday

Halloumi or grilling cheese bowl with watermelon, mint and pistachios

Thursday is the freshest summer bowl of the week. Salty halloumi or grilling cheese, cold watermelon, mint and pistachios may sound unusual, but the combination makes sense after the first bite.

Ingredients for 2 servings

• 250 g halloumi or grilling cheese
• 350 g watermelon, rind removed
• 2 handfuls baby spinach and arugula
• 100 g couscous
• 130 ml hot water
• 2 tablespoons pistachios
• a few fresh mint leaves
• 1 tablespoon olive oil
• juice of 1/2 lemon
• 1 teaspoon honey
• pepper to taste

Method

1Place the couscous in a bowl, lightly salt it to taste and pour over the hot water. Cover and let it stand for 5 minutes. Fluff with a fork.

2Cut the watermelon into small cubes. Remove any large seeds if needed.

3Slice the halloumi or grilling cheese into pieces about 1 cm thick. Pat it dry with a paper towel before cooking.

4Heat a pan over medium-high heat. Cook the cheese without much fat for about 1 to 2 minutes per side, until golden.

5Roughly chop the pistachios. Tear the mint leaves or slice them into thin strips.

6For the dressing, mix olive oil, lemon juice, honey and pepper to taste. Salt is usually not needed because halloumi or grilling cheese is already quite salty.

7Arrange couscous, spinach, arugula, watermelon and warm halloumi or grilling cheese in a bowl. Drizzle with lemon dressing and sprinkle with pistachios and mint.

Tip: Serve halloumi or grilling cheese right after cooking, while it is still warm and pleasantly soft.

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Friday

Teriyaki chicken with lettuce leaves and jasmine rice

Friday should be quick, fresh and a little playful. You can serve this as a dinner bowl, or use the lettuce leaves as little wraps and fill them with rice, vegetables and glazed chicken.

Ingredients for 2 servings

• 300 g chicken breast fillet
• 120 g jasmine rice
• 1 small head of soft lettuce
• 1 cucumber
• 1 carrot
• 2 spring onions
• 1 tablespoon oil
• 1 tablespoon sesame seeds
• salt to taste
• pepper to taste

Quick teriyaki sauce

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon water
• 1 teaspoon grated ginger
• 1 small garlic clove
• a little lime juice, optional

Method

1Rinse the rice under cold water until the water runs less cloudy. Cook according to the package instructions.

2Cut the chicken breast into small cubes or strips. Season with salt to taste and pepper to taste.

3In a small bowl, mix soy sauce, honey, water, ginger, finely grated garlic and a little lime juice if you like.

4Heat a pan, add the oil and the chicken. Cook for 6 to 7 minutes, until the chicken is no longer pink and lightly browned.

5Pour the teriyaki sauce over the chicken. Cook for another 2 to 3 minutes, until the sauce thickens and coats the meat.

6Cut the cucumber into sticks, grate the carrot or cut it into thin strips, and slice the spring onions.

7Add rice, lettuce leaves, vegetables and chicken to a bowl. Sprinkle with sesame seeds. If you like, use the lettuce leaves as little cups.

Tip: Cook the sauce only until it thickens. If you reduce it for too long, it can become too salty.

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Saturday

Falafel bowl with hummus and roasted cauliflower

Saturday is vegetarian, but definitely not shy. Falafel, hummus, roasted cauliflower, red cabbage and fresh vegetables make a colorful, filling dinner bowl that is very easy to put together.

Ingredients for 2 servings

• 8 to 10 falafels
• 1/2 small cauliflower
• 4 tablespoons hummus
• 120 g bulgur or couscous
• 2 handfuls arugula or mixed salad leaves
• 1 large carrot
• 1 handful thinly sliced red cabbage
• 1/2 cucumber
• 2 tablespoons olive oil
• 1/2 teaspoon sweet paprika
• juice of 1/2 lemon
• salt to taste
• pepper to taste

Method

1Prepare the bulgur or couscous according to the package instructions. Couscous only needs hot water, while bulgur usually cooks for about 10 minutes.

2Cut the cauliflower into small florets. Toss with olive oil, sweet paprika, salt to taste and pepper to taste.

3Cook the cauliflower in a pan or roast it in the oven. In a pan it takes about 10 minutes, in the oven about 18 minutes at 220 °C.

4Warm the falafels according to the package instructions. You can heat them in a pan, oven or air fryer.

5Grate the carrot, slice the cucumber thinly and cut the red cabbage as thinly as possible.

6If you want the hummus to be easier to spread, thin it with a spoonful of water and a few drops of lemon juice.

7Fill the bowl with the base, salad leaves, cauliflower, falafel, carrot, cabbage and cucumber. Add hummus and finish with lemon juice.

Tip: For extra freshness, add a yogurt sauce with lemon and mint.

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Sunday

Salmon poke bowl with avocado, edamame and sesame

Sunday feels a little more like the weekend, but still without complicated cooking. The salmon cooks quickly, the rice can be made ahead, and avocado, cucumber and edamame add freshness and color.

Ingredients for 2 servings

• 2 salmon fillets
• 130 g sushi rice or jasmine rice
• 1 avocado
• 120 g edamame beans
• 1 cucumber
• 2 spring onions
• 1 tablespoon sesame seeds
• 1 tablespoon oil
• salt to taste
• pepper to taste

Sesame dressing

• 2 tablespoons soy sauce
• 1 tablespoon lime or lemon juice
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 tablespoon water

Method

1Rinse the rice well and cook it according to the package instructions. Once cooked, let it sit covered for a few minutes, then fluff with a fork.

2Cook the edamame beans in lightly salted water. They usually need 3 to 5 minutes. Drain well.

3Pat the salmon dry with a paper towel. Cut it into smaller pieces and season with salt to taste and pepper to taste.

4Heat a pan, add a little oil and cook the salmon for about 3 to 4 minutes on one side and 2 to 3 minutes on the other, depending on the size of the pieces.

5Halve the avocado, remove the pit, scoop out the flesh and slice it. Cut the cucumber into thin rounds or sticks, and slice the spring onions.

6For the dressing, mix soy sauce, lime or lemon juice, honey, sesame oil and water.

7Arrange rice, salmon, avocado, edamame, cucumber and spring onion in a bowl. Drizzle with sesame dressing and sprinkle with sesame seeds.

Tip: Slice the avocado just before serving and drizzle it with lemon juice so it does not brown.

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Why are bowls such a good choice for warm evenings?

Because you can build them smartly: something warm, something cold, something fresh, something crunchy and a sauce that connects everything. On hot days, dinner does not have to be heavy to be good.

Quick dinner ideas More dinners that do not require a whole afternoon in the kitchen. Salads and light plates For days when you want freshness, but not an empty plate. Chicken ideas Simple, useful and reliable ideas for busy days.

Frequently asked questions

Can I prepare these bowls in advance?

Yes, but it is best to keep the base, protein, vegetables and dressing separate. This keeps the vegetables fresh and prevents the dressing from soaking into the grains too early.

What is the best base for summer dinner bowls?

Couscous, bulgur, rice, rice noodles and fresh salad leaves are the most practical. Couscous is the fastest, bulgur is more filling, and rice works especially well with Asian-inspired combinations.

How can I make a bowl more filling without making it heavy?

Add a good protein such as chicken, salmon, tuna, halloumi or grilling cheese, falafel or legumes. Then balance it with fresh vegetables and a tangy dressing.

Can I pack these recipes for work or a light evening meal later?

Yes. The chicken gyros bowl, falafel bowl, tuna bowl and salmon bowl work especially well. Pack the dressing separately and add it just before eating.