The other night, my boyfriend and I made a hearty, healthy vegan lentil and vegetable soup served over fluffy seasoned quinoa. It was delicious and perfect for the early June gloom we've been experiencing in May (I'll take gloomy weather over scorching summers any day). And since we used lentils that were already pre-cooked, it made the process a lot faster. Best of all, we cooked enough food for the both of us to last through most of the week!