Red Lentil-Pumpkin Soup

1 of 6 Photo: Johnny Autry; Styling: Cindy Barr

Use either canned or homemade pumpkin puree for this tasty, seasonal soup. Halloween is so close we can taste it!
Serve with:
Fresh bread

2 of 6 Becky Luigart-Stayner; Jan Gautro

Lentil Burgers with Tzatziki

Any lentils you didn't use for yesterday's soup will make a tasty patty for these Greek-inspired burgers.
Serve With:
Homemade veggie chips

3 of 6 Photo: Joseph De Leo; Styling: Thom Driver

You're over the midweek hump, so treat yourself to a delicious and quick-cooking flank steak dinner.

4 of 6 Photo: Miha Matei

Use leftover blue cheese from last night's meal in a cozy polenta dish with healthy, wilted chard.

5 of 6 Photo: Alex Farnum; Styling: Kevin Crafts

It's the weekend, so let loose and throw your tastebuds for a loop with this spicy pasta dish.
Serve With:
Red wine

6 of 6 Photo: John Kernick; Styling: Marcus Hay

We figured out how you should use the rest of the canned pumpkin from Monday's soup!