8,891 high fibre recipes

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

This savory sauce is goes well together with pasta, rice and any type of meat.

Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.

Hearty summer pasta and lentil salad with green lentils, pasta shells, crunchy veggies, cherry tomatoes, and a garlicky Dijon vinaigrette. Topped with pine nuts for a protein-packed potluck favorite.

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Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

No-bake French cocoa balls rolled in cocoa and powdered sugar. Just five ingredients, no cooking, and ready in 15 minutes. A simple chocolate truffle-style candy with pecans.

Spiced porridge cooked in milk with cinnamon, currants or raisins, and large flake oats. A warm, creamy breakfast ready in under 10 minutes on the stovetop.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Homemade hummus from scratch with tahini, lemon juice, garlic, olive oil, and coriander. Blended smooth using the chickpea cooking liquid for the creamiest dip you will ever scoop with pita.

Savory bread machine loaf studded with crispy bacon and seasoned with green peppercorns, basil, and garlic. Whole wheat and applesauce keep it moist and hearty. Set it and forget it.

Mushroom noodle casserole layers whole-wheat pasta, sauteed mushrooms and onions, and a blended tofu cottage cheese topped with toasted bread crumbs. A dairy-free vegan main that bakes in 20 minutes after assembly.

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Spaghetti with lentils in a slow-simmered tomato sauce with red wine, basil, oregano, and thyme. A hearty vegetarian pasta dinner with protein-rich lentils instead of meat.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.