While we usually encourage the opportunity to order in or dine out with friends for dinner, we know that sometimes a busy day can spill into your nighttime plans. When you’re looking for a dinner-time meal that’s simple and nutrient dense, our Splendid Spoon soups can work perfectly as a base for something a little heartier. These meal ideas from our founder, Nicole, are a tasty twist on our classic soups. Nicole loves to share these recipes with her partner or her two kids. Each makes 2 grown-up servings or 1 grown-up plus 2 little kid servings.

Moroccan Lentil Tagine

Ingredients

  • 1 container Splendid Spoon Moroccan Lentil Soup
  • Protein of choice -- Nicole’s favorites are grass fed lamb sausages or extra firm tofu
  • Your favorite olive oil
  • Sea salt
  • 1 handful cilantro
  • A few sprigs of mint
  1. Saute sausage or tofu in a medium sized pot with a bit of olive oil until golden on all sides.
  2. Add Splendid Spoon Moroccan Lentil soup, warm for 5-8 minutes or until simmering.
  3. Ladle into bowls, drizzle with a bit more olive oil and a sprinkle of sea salt.
  4. Garnish with freshly torn cilantro and mint.

Beans and Greens Taco Bowl

Ingredients

  • 1 container Splendid Spoon Beans and Greens Soup
  • 1 cup cooked grain of choice -- Nicole loves brown rice
  • 1 avocado, sliced
  • Sliced jalapeno
  • Sliced radishes
  • 1 handful cilantro, chopped
  • Optional: 2 fried eggs or tempeh
  • Salt and pepper to taste
  1. Warm Beans and Greens soup in a soup pot over medium heat until simmering.
  2. Separately, warm rice.
  3. Ladle Beans and Greens onto warm rice, garnish with sliced avocado, jalapenos, radishes.
  4. Add fried egg or tempeh to each bowl and sprinkle with fresh cilantro, salt, and pepper.

Butternut Squash Ratatouille Fish Stew (with vegan options!)

Ingredients

  • Splendid Spoon Butternut Squash Ratatouille
  • 1 fillet white fish -- Nicole likes haddock
  • 6-8 shrimp, de-veined and cleaned (vegan option: substitute white beans)
  • Pinch of Saffron, mixed into 1 tablespoon ghee (vegan option: substitute coconut oil or avocado)
  • 1 cup cooked arborio rice
  • 1 bunch fresh basil
  • Salt and pepper to taste
  1. Warm Butternut Squash Ratatouille in a medium sized pot over medium heat.
  2. When ratatouille is simmering, add white fish and cover, turning heat to medium-low, cook for 5-7 minutes until fish is nearly done (it will be opaque except for the center).
  3. Add shrimp, cover again and cook until done, another 5-7 minutes.
  4. Ladle over warm rice and put a dollop of your saffron butter on each.
  5. Garnish with freshly torn basil, salt, and pepper.

Want to give these recipes a try? Get started today or add these bowls to your next weekly menu! Need more dinner inspo? Check out more of our Splendid-approved dinner recipes here.