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20 Budget-Friendly Fall Meals the Whole Family Will Love

ByNick Garcia
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Fall cooking is a good excuse to put ordinary pantry foods to work. These 20 budget-friendly meals use beans or lentils with vegetables that fit a cozy dinner: cabbage, squash, carrots, potatoes, and pumpkin. Rice casseroles and skillet meals sit alongside stews, giving you several ways to use the same groceries.

Shop for overlap

  • Pick three meals that share a vegetable or legume. The rest of the bag will have a planned use.
  • Compare canned beans with dry beans by the cost of a cooked serving, not just the package price.
  • Skip elaborate toppings. A little lemon, vinegar, or a dry herb is enough to finish most dishes.

Before you start cooking

Every recipe includes its serving count, ingredient quantities, preparation time, cooking time, and complete directions. Cooking times are estimates; check tenderness and safe temperatures before serving. Where cooked rice or cooked lentils are listed, prepare them according to their package directions first. That separate cooking time is not included.

Grocery prices vary by location and season. The budget tips focus on affordable staples, overlapping ingredients, and avoiding waste rather than promising an unverified price per serving.

Jump to a recipe

  1. Thyme White Bean and Sweet Potato Rice Skillet
  2. Curried White Bean and Butternut Squash Stew
  3. Sage White Bean and Cabbage and Carrot Rice Casserole
  4. Chili-Spiced White Bean and Mushroom and Carrot Soup
  5. Ginger-Spiced White Bean and Pumpkin Rice Skillet
  6. Garlic-Herb White Bean and Apple and Carrot Stew
  7. Rosemary White Bean and Cauliflower Rice Casserole
  8. Smoky White Bean and Potato and Celery Soup
  9. Thyme White Bean and Spinach and Carrot Rice Skillet
  10. Curried White Bean and Green Bean and Carrot Stew
  11. Sage Lentil and Sweet Potato Soup
  12. Chili-Spiced Lentil and Butternut Squash Rice Skillet
  13. Ginger-Spiced Lentil and Cabbage and Carrot Stew
  14. Garlic-Herb Lentil and Mushroom and Carrot Rice Casserole
  15. Rosemary Lentil and Pumpkin Soup
  16. Smoky Lentil and Apple and Carrot Rice Skillet
  17. Thyme Lentil and Cauliflower Stew
  18. Curried Lentil and Potato and Celery Rice Casserole
  19. Sage Lentil and Spinach and Carrot Soup
  20. Chili-Spiced Lentil and Green Bean and Carrot Rice Skillet

1. Thyme White Bean and Sweet Potato Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme and 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 1 tablespoon apple cider vinegar

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

2. Curried White Bean and Butternut Squash Stew

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 4 cups peeled butternut squash, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free curry powder
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

3. Sage White Bean and Cabbage and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 4 cups thinly sliced cabbage and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
  • 3 cups cooked brown rice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup shredded part-skim mozzarella
  • 2 tablespoons lemon juice

Instructions

  1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
  2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
  3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
  4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
  5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

4. Chili-Spiced White Bean and Mushroom and Carrot Soup

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 8 ounces mushrooms, sliced, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 4 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

5. Ginger-Spiced White Bean and Pumpkin Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

6. Garlic-Herb White Bean and Apple and Carrot Stew

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 2 firm apples, diced, and 3 carrots, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons chopped parsley

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

7. Rosemary White Bean and Cauliflower Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 4 cups small cauliflower florets and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 3 cups cooked brown rice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup shredded part-skim mozzarella
  • 2 tablespoons lemon juice

Instructions

  1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
  2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
  3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
  4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
  5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

8. Smoky White Bean and Potato and Celery Soup

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika and 1 teaspoon ground cumin
  • 4 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

9. Thyme White Bean and Spinach and Carrot Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme and 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 1 tablespoon apple cider vinegar

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

10. Curried White Bean and Green Bean and Carrot Stew

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 3 cups frozen cut green beans and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free curry powder
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

11. Sage Lentil and Sweet Potato Soup

Servings: 4   Prep: 15 minutes   Cook: 55 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
  • 5 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

12. Chili-Spiced Lentil and Butternut Squash Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Ingredients

  • 4 cups cooked brown lentils, drained
  • 4 cups peeled butternut squash, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lime juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

13. Ginger-Spiced Lentil and Cabbage and Carrot Stew

Servings: 4   Prep: 15 minutes   Cook: 55 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 4 cups thinly sliced cabbage and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 5 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

14. Garlic-Herb Lentil and Mushroom and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

  • 4 cups cooked brown lentils, drained
  • 8 ounces mushrooms, sliced, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 3 cups cooked brown rice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup shredded part-skim mozzarella
  • 2 tablespoons chopped parsley

Instructions

  1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
  2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
  3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
  4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
  5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

15. Rosemary Lentil and Pumpkin Soup

Servings: 4   Prep: 15 minutes   Cook: 55 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 5 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

16. Smoky Lentil and Apple and Carrot Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Ingredients

  • 4 cups cooked brown lentils, drained
  • 2 firm apples, diced, and 3 carrots, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika and 1 teaspoon ground cumin
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lime juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

17. Thyme Lentil and Cauliflower Stew

Servings: 4   Prep: 15 minutes   Cook: 55 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 4 cups small cauliflower florets and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme and 1/4 teaspoon black pepper
  • 5 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1 tablespoon apple cider vinegar

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

18. Curried Lentil and Potato and Celery Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

  • 4 cups cooked brown lentils, drained
  • 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free curry powder
  • 3 cups cooked brown rice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup shredded part-skim mozzarella
  • 2 tablespoons lemon juice

Instructions

  1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
  2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
  3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
  4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
  5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

19. Sage Lentil and Spinach and Carrot Soup

Servings: 4   Prep: 15 minutes   Cook: 55 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
  • 5 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

20. Chili-Spiced Lentil and Green Bean and Carrot Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Ingredients

  • 4 cups cooked brown lentils, drained
  • 3 cups frozen cut green beans and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lime juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

Store and reheat leftovers

Refrigerate perishable foods in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below. Use cooked leftovers within 3 to 4 days or freeze them promptly. Reheat cooked meals to 165°F, stirring when possible. Keep cold dairy breakfasts and snacks refrigerated until serving. See the USDA leftovers guide.

Common questions

Can I change the vegetable when something else is on sale?

Usually. Replace one firm vegetable with a similar amount of another and cut it to the same size. Cook until tender rather than relying only on the clock. Pumpkin puree changes the sauce differently from cubed squash, so follow a pumpkin recipe when using puree.

Can I double these recipes?

Yes, if the equipment is large enough. Use two sheet pans or baking dishes rather than piling ingredients higher. For slow cookers, follow the manufacturer’s fill guidance and make a second batch if needed. Larger batches can require more time; check the center temperature and tenderness.

Related posts:

Coconut Leek Soup
Cream of Broccoli Soup
Clam Stew
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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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