A handful of lentils becomes a supper in under forty minutes, stretched with garlic and whatever greens you have on hand. This is what a tired weeknight needs: one pot, minimal fuss, the legume doing most of the work while you stand there with a glass of something cold.

Serves 2. 35 minutes, 8 at the stove.

About 280 calories a serving, 12 g protein, 29 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup [200 g] dried lentils, 2 tablespoons oil, 4 cloves garlic, 1 small onion, to taste salt, to taste pepper, 4 ounces [115 g] fresh spinach or chard.

1. Pour 1 cup of water into a pot and bring it to a boil. Rinse 1 cup of lentils under cold water until the water runs clear, then tip them into the boiling water with 1 teaspoon of salt. Simmer until the lentils are just tender, about twenty-five minutes.25 min
2. While the lentils cook, slice 1 small onion and mince 4 cloves of garlic. Warm 2 tablespoons of oil in a wide skillet over medium heat and cook the onion and garlic until they soften and the garlic begins to smell sweet, about three minutes.3 min
3. Tear 4 ounces of fresh spinach or chard into bite-sized pieces and add them to the skillet. Toss until they are bright and wilted, about one minute.1 min
4. When the lentils are tender, drain off any excess liquid and fold them into the skillet with the greens. Taste and add salt and pepper as needed. Warm through over low heat for one minute.1 min

Note Swap tender spinach for any sturdy greens you have, kale or mustard greens included. The dish keeps covered in the fridge for three days and tastes better the next day. Serve with bread, yogurt, and a squeeze of lemon if you have one.

Half a tin of cooked lentils gets mashed with garlic and spices, then fried into crisp, warm fritters that are done in minutes. Serve with yogurt for a satisfying, protein-packed dinner that feels special without the fuss.

Serves 2. 20 minutes, 15 at the stove.

About 270 calories a serving, 5 g protein, 27 g carbohydrate, 16 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need half tin cooked lentils, 2 cloves garlic, 1 small onion, 2 tablespoons oil, to taste salt, to taste pepper, 1 teaspoon cumin, 3 tablespoons flour, 4 ounces plain yogurt.

1. Mash the half tin of cooked lentils with 2 minced garlic cloves, 1 teaspoon of cumin, and salt and pepper until the lentils break down but still have some texture; stir in 3 tablespoons of flour until the mixture holds together.
2. Finely chop 1 small onion and warm 2 tablespoons of oil in a skillet over medium-high heat; add the onion and cook until it softens and begins to brown, about 4 minutes, stirring now and then.4 min
3. Drop spoonfuls of the lentil mixture into the pan, flattening each one slightly, and fry for 3 minutes until the bottom is golden and crisp.3 min
4. Turn each fritter and fry the other side for 2 minutes until golden all over and cooked through.2 min
5. Serve the fritters warm with 4 ounces of plain yogurt spooned on top or on the side, and any cooking oil drizzled over.

Note Swap cumin for coriander or any spice you have. Leftovers keep in the fridge for three days; reheat gently in a warm skillet. Serve with cucumber slices, a simple salad, or flatbread.

Three spoonfuls of cooked lentils go into a fast, brothy soup that stretches with pasta water and leafy greens. This is how you use up what's left, turning scraps into something whole and warm enough for a weeknight.

Serves 2. 25 minutes, 12 at the stove.

About 530 calories a serving, 41 g protein, 62 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 spoonfuls cooked lentils, 1 tablespoon oil, 1 small onion, 1 clove garlic, to taste salt, to taste pepper, 2 ounces pasta, 2 cups fresh spinach or kale, 4 cups vegetable or chicken broth.

1. Heat 1 tablespoon oil in a saucepan over medium heat. Slice 1 small onion thin and cook it with 1 minced clove garlic until soft, about 4 minutes, stirring often. The onion should turn translucent.4 min
2. Add 4 cups broth and bring to a simmer. Cook the 2 ounces pasta according to its package instructions, draining when it still has a bite, usually 8 to 10 minutes. While the pasta cooks, chop 2 cups spinach or kale coarsely.10 min
3. Stir the 3 spoonfuls cooked lentils and the pasta into the simmering broth. Add the greens and a pinch each of salt and pepper, then simmer for 2 minutes until the greens wilt. Taste and adjust seasoning.2 min

Note Swap the greens for shredded cabbage or any hardy vegetable on hand. Leftover soup keeps for three days in the fridge; thin it with broth when reheating. Serve with crusty bread and grated cheese on the side.