more veggies, please!

1 hour - makes 10 servings 2/3 cup light brown sugar 1/2 cup canola oil 1/2 cup honey 3 cups rolled oats 1 cup sliced almonds 1/3 cup unsalted roasted sunflower seeds 1/3 cup sesame seeds 1/3 cup flaxseeds Plain low-fat yogurt, for serving 1. Preheat the oven to 300 and position a rack in the center. Line a large rimmed baking sheet with parchment paper; spray the paper with vegetable oil spray. 2. In a small saucepan, combine the brown sugar, oil and honey. Cook over low heat until just warmed through. In a large bowl, stir the honey mixture into the rest of the ingredients until evenly distributed. Spread the mixture on the prepared baking sheet and bake until golden, about 45 minutes. Transfer the baking sheet to a rack and let the granola cool. 3. Invert the baking sheet onto a work surface and tap out the brittle. Peel off the parchment paper. Break the granola into chunks. Return it to the pan and cool on a wire rack. Serve with the yogurt.  Make ahead: The granola can be stored

45 minutes - serves 4 2 teaspoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano leaves 1/8 teaspoon cayenne pepper 4 cups (or more) water 1 cup dried brown lentils, rinsed 1/2 cup tomato puree 1/3 cup plus 2 tablespoons chopped green onions 1. Heat oil in heavy large saucepan over medium heat. Add onion and saute 2 minutes.  2. Add garlic and saute 30 seconds. Add chili powder, ground cumin, oregano leaves, and cayenne pepper; stir 30 seconds.  3. Add 4 cups water, lentils, and tomato puree. Increase heat and bring to boil, skimming off any foam from surface.  4. Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed if dry, about 30 minutes.  5. Stir in 1/3 cup green onions. Season chili to taste with salt and pepper. Do ahead: Can be made 2 days ahead. Cover and chill. Rewarm in saucepan over medium heat, stirring occasionally, before continuing.  Div