Lemon Chicken, Spinach and Rice Soup
A comforting garlic-thyme chicken broth soup with tender chicken thighs, white rice, zucchini and spinach. Fresh lemon juice stirred in at the end keeps each generous bowl bright and flavorful.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Lemon Chickpea and Zucchini Rice Bowls
Roasted chickpeas and browned zucchini top spinach brown rice, finished with fresh lemon zest and juice, dried oregano and garlic powder. These vegan rice bowls make a satisfying lunch or dinner main course.
Lemon Chickpea Couscous Bowl
A vegetarian bowl of instant Moroccan-style couscous, lemon, chickpeas, cucumber, tomatoes and feta.
Lemon Garlic Sheet-Pan Chicken
A simple sheet-pan chicken dinner with tender chicken thighs, baby potatoes, green beans, lemon, and garlic. It is family-friendly, bright, savory, and easy enough for a weeknight.
Lemon Hummus Veggie Pasta
A quick plant-based pasta with creamy plain hummus, zucchini, cherry tomatoes, baby spinach, and fresh lemon. Mild, easy, and family-friendly for a weeknight dinner.
Lemon Lentil Quinoa Tabbouleh Bowls
Bright vegan tabbouleh-inspired bowls with lentils, quinoa, cucumber, tomatoes, parsley, mint, and lemon. These gluten-free lunch bowls are herb-heavy, fresh, and satisfying.
Lemon Olive Potato Cauliflower Tray
Lemon-oregano potatoes, cauliflower, tomatoes and olives roasted on two sheet pans until tender and browned, with a bright, briny finish.
Lemon Pea Pasta with Toasted Breadcrumbs
Lemon-garlic pasta with peas and crisp toasted panko. Allow about 35 minutes, with full package-directed pea cooking alongside the pasta.
Lemon Pepper Salmon with Asparagus and Brown Rice
Oven-roasted lemon pepper salmon served with asparagus and brown rice for a simple, shoppable dinner.
Lemon Salmon and Zucchini Rice Bowls
Carefully baked salmon fillets top spinach brown rice with golden roasted zucchini for a satisfying lunch or dinner main course. Fresh lemon zest and juice brighten every bowl, with dried oregano and garlic powder adding savory flavor.
Lemon Smoked Trout, Spinach and Rice Soup
A light yet substantial vegetable broth soup with tender rice, zucchini and spinach, finished with flaky smoked trout, thyme and bright lemon.
Lemon Spinach Rice Soup
Tender rice and baby spinach nestle in a silky lemon-and-egg broth inspired by Greek avgolemono. Sweet onion, fresh dill, and a restrained touch of lemon make this vegetarian soup bright yet cozy enough for a cool autumn evening.
Lemon Tofu and Zucchini Rice Bowls
Crisp, golden tofu and oregano-seasoned zucchini meet tender spinach and brown rice in these vegan lunch or dinner bowls. Fresh lemon zest perfumes the rice, while lemon juice added at serving keeps the flavors bright.
Lemony Butter Bean Farro Skillet
A hearty Mediterranean vegan skillet with creamy butter beans, chewy farro, spinach, cherry tomatoes, Kalamata olives, and bright lemon. Serve it family-style as a satisfying dinner for four.
Lemony Chicken and Spinach Pasta
Penne with tender browned chicken thighs, sautéed zucchini and fresh spinach in a light lemon-garlic sauce. Fresh parsley and lemon zest keep this everyday pasta bright and flavorful.
Lemony Sweet Potato Pepper Roast
Lemony sweet potatoes, peppers, tomatoes and olives roasted on two 18-by-13-inch trays. Allow about 70 minutes including preparation and the final rest.
Lentil Brown Rice Stuffed Peppers
Red bell peppers are filled with brown lentils, brown rice, zucchini, and sunflower seeds for a hearty vegan dinner. The filling is savory, nutty, and satisfying while keeping the peppers as individual stuffed servings.
Lentil Bulgur Stuffed Peppers
Bell peppers stuffed with lentils, bulgur, tomatoes, parsley, and walnuts, served mezze-style as a hearty plant-based dinner. Serve family-style as the main supper with simple vegan mezze sides.
Lentil Cottage Pie
Brown lentils, carrots and tomatoes under cheddar-topped mashed potatoes. Allow about 115 minutes, with the potatoes cooking alongside the filling and a ten-minute rest after baking.
Lentil Cottage Pie
A savory green lentil, carrot, and onion filling beneath golden mashed potatoes makes a satisfying meat-free autumn supper.
Lentil Eggplant Penne Bake
Whole wheat penne, lentils and vegetables baked in two dishes until hot and bubbling. Parallel stovetop cooking, baking and resting take about 100 minutes.
Lentil Eggplant Potato Skillet
A hearty vegan skillet dinner centered on brown lentils with tender eggplant, Yukon Gold potatoes, tomatoes, onion, and tomato paste. It is filling enough for a family dinner and made with common grocery-store ingredients.
Lentil Marinara Pasta
A simple nut-free, plant-based pasta with canned lentils, marinara sauce, zucchini, and baby spinach. It is quick, pantry-friendly, and ideal for a weeknight dinner.
Lentil Mushroom Shepherd's Pie
Lentil and mushroom shepherd’s pie with mashed potatoes. Use a 9-by-13-inch dish of at least 3 quarts and allow about 1 hour 50 minutes including the final rest. Cook potatoes alongside the filling and fully cook peas before assembling.
Lentil Shepherds Pie
A vegan British-Irish casserole with savory brown lentils, vegetables, and tomato paste beneath olive-oil mashed potatoes.
Lentil Sweet Potato Shepherd's Pie
A cozy vegan shepherd's pie made with brown lentils, sweet potatoes, carrots, peas, onion, and vegetable broth. This healthy comfort-food dinner is mild, kid-friendly, and served family-style.
Lentil Sweet Potato Shepherd’s Pie
Green lentils and vegetables baked under a sweet potato topping. Start the potatoes and filling in parallel; the total includes resting before serving.
Lentil Tomato Pasta
A hearty Thursday full-cook vegetarian dinner with whole wheat penne, red lentils, crushed tomatoes, carrots, onion, and baby spinach. This kid-friendly pasta is saucy, nourishing, and made in one large pot.
Lentil Tomato Spaghetti
A hearty vegetarian spaghetti dinner with tender brown lentils simmered in crushed tomatoes, carrots, and spinach. This family-friendly meal is wholesome, filling, and made with common grocery-store ingredients.
Lentil Veggie Breakfast Burrito
A savory handheld vegan breakfast burrito packed with lentils, potatoes, sautéed vegetables, and bright salsa.
Lentil Zucchini Penne Bake
Whole wheat penne and lentils baked with zucchini, mushrooms, spinach and marinara under a crisp panko and nutritional yeast topping.
Lettuce Tomato and Avocado Sandwich
A simple vegetarian sandwich with crisp romaine lettuce, juicy tomato, creamy avocado, and mayonnaise on whole wheat bread. It is quick to assemble and ideal for lunch.
Levantine Labneh Breakfast Plate
Creamy labneh topped with za’atar and olive oil, served with crisp cucumber, ripe tomatoes, and warm pita bread. This quick Levantine breakfast comes together in minutes.
Maine Blueberry-Maple Overnight Oats
Quick-prep vegan overnight oats featuring sweet-tart wild Maine blueberries and pure maple syrup. Ideal for a make-ahead breakfast in a meal-planner rotation.
Mango Peach Coconut Smoothie
A sippable summer blender smoothie with frozen mango, juicy peach, banana, coconut milk, and a bright splash of lime. Beginner-friendly and ready in minutes.
Mango Pineapple Smoothie Bowl
A thick, spoonable mango pineapple bowl topped with fresh blueberries and chia seeds for summer.
Mango Pineapple Spinach Smoothie
A bright, sippable blender smoothie with mango, pineapple, baby spinach, banana, coconut water, and lime. It is smooth, refreshing, vegan, and beginner-friendly.
Maple Cream Puffs
Airy, golden choux shells filled with lightly sweet maple whipped cream and finished with a thin maple glaze. A delicate fall dessert with crisp pastry and a cool, creamy center.
Maple Pear Ginger Smoothie
A creamy pear and yogurt smoothie with maple sweetness, gentle fresh ginger, and a cinnamon finish. Ripe pears give this autumn drink a naturally sweet, mellow flavor.
Maple Pecan Rice Pudding
Creamy stovetop rice pudding sweetened with pure maple syrup and warmed with cinnamon and vanilla. Toasted pecans add a crisp, nutty finish to this cozy autumn dessert.
Maple Walnut Baked Pears
Tender Bosc pears bake in a buttery maple-cinnamon glaze, with toasted walnuts tucked into their centers. This simple fall dessert is best served warm with its fragrant pan juices.
Maple-Brown Sugar Oatmeal
Creamy old-fashioned rolled oats sweetened with pure maple syrup and brown sugar, then finished with butter for a classic American breakfast.
Maple-Soy Tofu Rice Bowl
Tofu glazed with maple syrup and soy sauce served over rice with broccoli florets and carrots.
Maple-Thyme Roast Chicken
Golden, skin-on chicken thighs roast alongside sweet potatoes and parsnips, finished with a maple-thyme glaze. Dijon mustard and cider vinegar balance the sweetness for a savory fall dinner.
Matar Paneer
Tender paneer cubes and green peas simmered in a tomato-forward onion gravy with warming ground spices, a splash of cream, and fresh cilantro.
Meatball Marinara Pizza
A crisp, home-baked pizza topped with bright marinara, browned beef meatball slices, bubbling mozzarella, Parmesan, and fresh basil.
Mediterranean Artichoke, Olive, and Roasted Pepper Pizza
A crisp Mediterranean pizza topped with tender artichoke hearts, briny Kalamata olives, sweet roasted red peppers, mozzarella, and feta over garlic-infused olive oil.
Mediterranean Chickpea Farro Bowl
Plant-based, nut-free farro and chickpea bowls with cucumber, tomatoes, spinach, olives and lemon-herb dressing.