Even when you don’t have the energy to cook, healthy eating doesn’t have to suffer: 8 simple recipes that are light, satisfying and suitable for both kids and adultsynet|By Nofar ZoarGalleryLentil and pumpkin soup(Photo: Yaron Brener)Ingredients:600 grams (about 1⅓ pounds) pumpkin, cut into small cubes or processed in a food processor500 grams (about 1.1 pounds) red lentils, soaked for 4 hours and drained1 bunch Swiss chard, white stems diced and green leaves roughly sliced into strips6 tablespoons canola oil10 garlic cloves, crushed1 heaping tablespoon paprika2 dried sweet red peppers, sliced into rings3 liters (about 12¾ cups) water or vegetable stock2 tablespoons Atlantic sea salt1 tablespoon cuminPreparation:Heat the oil in a deep pot and lightly fry the crushed garlic. Add the white stems of the Swiss chard and fry briefly.Add the pumpkin and paprika and cook for about 2 minutes. Add the lentils, followed by 3 liters of water or vegetable stock.Bring to a boil, reduce the heat and skim off any foam that rises to the surface. Cover and cook for about 30 minutes, until the lentils and pumpkin are soft.Add the salt, cumin and green Swiss chard leaves. Taste, adjust seasoning if needed and serve.* The soup is meant to be thick. For a thinner consistency, add more liquid.By Dorit Mano-TalorQuick chickpea and onion stew(Photo: Dorit Mano-Talor)Ingredients:A little oil, for frying1 onion, chopped1 cup cooked chickpeas; canned is fine½ cup waterA little saltA little freshly ground black pepperPreparation:Pour a little oil into a pot and cook the onion over low heat until it turns a deep brown.Add the chickpeas, water, salt and pepper. Bring to a boil, reduce the heat and cook until the water has completely evaporated.By Tiki GolanChraimeh(Photo: PR)Ingredients:4 fish fillets, such as sea bream, grouper, amberjack or any fish you like3 tablespoons tomato paste20 garlic cloves, crushedSalt and freshly ground black pepper, to taste3 tablespoons sweet paprika2–3 tablespoons hot paprika, to taste¼ cup canola oilPreparation:Heat the oil in a skillet over low heat. Add both types of paprika and stir. Add the crushed garlic, salt and pepper, and mix. Stir in the tomato paste, then add ¼ cup water and mix well.Place the fish in the skillet, skin-side down, and cook for about 10 minutes. Serve hot with plenty of sauce and challah.By Yael GartyVegetable soup with couscous and chickpeas(Photo: Boaz Lavi)Ingredients:For the couscous:1 cup instant couscous1 tablespoon olive oil½ teaspoon salt1¼ cups boiling waterFor the soup:3 tablespoons olive oil1 onion, peeled and finely diced3 garlic cloves, peeled and sliced2 medium carrots, peeled and thinly sliced3 small zucchini, washed and thinly sliced⅔ cup frozen chickpeas4 cups boiling water1 level tablespoon saltOptional: a little finely ground white pepperPreparation:Prepare the couscous: Combine the couscous, olive oil and salt in a heatproof bowl. Add the boiling water, stir, cover and set aside.Heat 2 tablespoons of the olive oil in a medium pot over high heat. Fry the onion until golden. Add the remaining tablespoon of olive oil and the garlic, and cook until lightly golden.Add the carrots, zucchini, chickpeas, boiling water, salt and white pepper, if using. Cover and bring to a boil. Reduce the heat to low and cook for another 5 minutes.Meanwhile, check the couscous and fluff the grains with a fork.Serve the hot vegetable soup with the couscous.TipsTo make the soup as quickly as possible, use a food processor fitted with a slicing blade for the carrots and zucchini.Be sure to add exactly 1 liter, or 4 cups, of boiling water, and no more.The couscous and soup can be stored separately in airtight containers in the refrigerator for up to 4 days.By Ester Doron ZarfatiStir-fried chicken breast strips(Photo: Ester Doron Zarfati)Ingredients:500 grams (about 1.1 pounds) chicken breast, sliced into strips6 tablespoons teriyaki sauce1 teaspoon salt1 teaspoon black pepper1 level teaspoon sweet paprika1 tablespoon canola oil, plus a little more for fryingSesame seedsPreparation:Place the chicken strips, teriyaki sauce, salt, pepper, paprika and oil in a bowl and mix until evenly coated.Heat a little oil in a skillet. Add the seasoned chicken along with the sauce and stir-fry until the chicken is browned and cooked through.Sprinkle generously with sesame seeds, cook for another minute and serve.By Ruthie RoussoSalmon with mustard and honey(Photo: Ruthie Rousso)Ingredients:Salmon fillet, skin on, either one large piece or individual portionsDijon mustardHoneySaltBlack pepperPreparation:Preheat the oven to 400°F (200°C).Arrange the salmon on a baking sheet lined with parchment paper, skin-side down. Season with salt and pepper.Mix the mustard and honey in roughly a 2:1 ratio. Spread generously over the salmon.Bake for 20 minutes.By‎ Efrat SiatchiIsraeli couscous with broccoli and carrots(Photo: Efrat Siatchi)Ingredients:2 tablespoons oil1 medium onion, chopped3 cups broccoli florets, chopped2 medium carrots, finely diced2 cups Israeli couscous1 teaspoon salt1 teaspoon soup powder, optionalPinch of black pepper2½ cups boiling waterPreparation:Heat the oil in a pot and fry the onion until lightly golden.Add the broccoli and carrots, season with a little salt, stir, cover and cook over medium-low heat for about 10 minutes, stirring occasionally.Add the Israeli couscous, salt, soup powder and black pepper, and stir. Pour in the boiling water and bring to a boil over high heat.Reduce the heat, cover and cook for 10 minutes. Turn off the heat and let the pot stand, covered, for 5 minutes before serving.By Yaron and Pazit PeledBarley soup(Photo: Yaron Peled)Ingredients:A little oil, for frying1 cup pearl barley, rinsed and drained2 potatoes, peeled and cut into small cubes1 large onion, finely chopped1 carrot, peeled and cut into small cubes1 medium kohlrabi, peeled and cut into small cubes½ cup finely chopped parsley1 teaspoon salt½ teaspoon black pepper6 cups water or chicken stockPreparation:Heat a little oil in a large pot and fry the onion until lightly golden. Add the barley and stir.Add all the remaining ingredients except the water and mix well.Pour in the water and bring to a boil. Reduce the heat to low, cover and cook for 45–60 minutes, until the barley is tender. Check the liquid level occasionally and add a little more water or stock if needed.