Vegetarian Meal-Prep Dinners

Start with two contrasting dinners from these 20: Turkish Red Lentil Soup (Mercimek) for a warm bowl and Greek Lentil Salad with Feta for a cold option. Set out containers before you begin, then chop the salad vegetables while the soup cooks. Keep the salad dressing and feta separate until serving if you prefer the cucumber crunchy rather than softened by dressing.

For solo dinners, portion the lentil soup before putting it away, so you can take out just what you need. For a couple, make enough lentil salad for dinner and another meal, keeping the olives separate if only one person likes them. Use parsley instead of oregano in the salad dressing for a different flavour; this changes the seasoning without needing a second batch of lentils.

For a family table, Tortilla Española is a tagged family favourite, though it needs confident rather than beginner skills. Plan its 35-minute prep-and-cook slot when you can give the pan your attention. Cut the finished tortilla into portions for different appetites. Its potato-and-onion filling works hot or cold, so one person can eat earlier without everyone needing to sit down at once.

For mixed diets, Thai Peanut Noodle Salad carries vegan and gluten-free tags, making it an option alongside the egg-based tortilla. Keep its peanut-lime dressing separate from the noodles until serving. Swap the crunchy vegetables for others you have, such as shredded cabbage or grated carrot. Any ingredient change needs a fresh label check if dietary requirements matter; check the recipe's allergen list too.

With cooked soup, tortilla and noodles, divide larger batches into shallow containers, cool promptly and refrigerate within two hours. Label these vegetarian dinner portions with the cooking date, and freeze extra soup rather than letting it linger.