What to cook: Three vegetarian dinners that are hearty and healthy

It isn't easy to find recipes to satisfy both vegetarians and people who eat meat — but these three dinner options do just that.

From hearty lentil soup to a plant-based take on spaghetti bolognese, these meals are simple, delicious and packed full of vegetables.

Shorbat Adas bil Hamod (Lentil soup with lemon)

This simple recipe is full of wholesome ingredients — tender lentils, potatoes and greens  — all "simmered to perfection in a fragrant broth that's infused with the warmth of cumin". 

A final touch of tangy lemon juice adds an extra layer of flavour.

Perfect for a mid-week winter dinner, this soup takes less than an hour to prep and cook.

Spiced chickpeas in a rich tomato sauce

Chickpeas are delicious, versatile and cheap. In this dish, the humble legume is cooked in a spiced tomato broth, topped with ghee (or butter) and served over rice.

While you can use canned chickpeas, the recipe works best with dried chickpeas. They have a better texture, and they're a bit cheaper, too.

If you're looking for an easy freezer meal, why not cook a double batch?

Hetty's lentil bolognese

If you eat meat, you might scoff at the idea of vegetarian bolognese, but this version from Hetty Lui McKinnon is both hearty and full of flavour.

The key is cooking the soffritto base — the classic mix of onion, celery and carrots — for at least 15 minutes so the vegetables become silky and caramelised.

Hetty's recipe is vegan-friendly, but you can also try adding a swig of cream to the sauce for a "velvety edge".