Best 18 Winter Lunch Recipes to Keep You Warm

Winter calls for hearty, warming lunches that fill you up and keep the cold at bay. These cozy recipes bring comfort to your midday meal.

From soul-warming soups to protein-packed salads, each dish delivers the satisfying flavors your body craves during chilly months.

01. Hearty Lentil Vegetable Soup with Parmesan

This warming lentil soup combines tender vegetables with protein-rich legumes. The addition of Parmesan rind creates an incredibly rich, nutty broth that’s perfect for cold days.

Ingredients: 1 cup dried green lentils, 2 cups chopped kale, 1 can diced tomatoes, 1 diced onion, 2 diced carrots, 2 celery stalks, 6 cups vegetable broth, 1 Parmesan rind, 3 garlic cloves, 2 tablespoons olive oil, salt and pepper.

How To Make Hearty Lentil Vegetable Soup with Parmesan

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-6 minutes until vegetables begin to soften and onion becomes translucent.

2. Add minced garlic and cook for another minute until fragrant. Stir in lentils, diced tomatoes with their juice, and vegetable broth, bringing the mixture to a rolling boil.

3. Add the Parmesan rind to the pot and reduce heat to low. Simmer for 25-30 minutes until lentils are tender and easily mashed with a fork.

4. Stir in chopped kale during the last 5 minutes of cooking, allowing it to wilt completely. Remove Parmesan rind before serving and season with salt and pepper to taste.

02. Crispy Broccoli Cheese Melts

These golden grilled sandwiches feature crisp-tender broccoli and melted cheese between buttery bread. They’re the ultimate comfort food that’s ready in just 20 minutes.

Ingredients: 8 slices sourdough bread, 2 cups fresh broccoli florets, 1 cup sharp cheddar cheese, 4 tablespoons butter, 2 tablespoons cream cheese, 1 tablespoon olive oil, salt and pepper.

How To Make Crispy Broccoli Cheese Melts

1. Steam broccoli florets in a steamer basket over boiling water for 3-4 minutes until bright green and crisp-tender. Drain well and roughly chop into smaller pieces for easier sandwich assembly.

2. Mix the chopped broccoli with cream cheese, half the cheddar, salt, and pepper in a bowl until well combined and creamy.

3. Spread broccoli mixture evenly on 4 bread slices, then top with remaining cheddar cheese and second bread slice. Press gently to help filling stay in place.

4. Heat butter in a large skillet over medium heat. Cook sandwiches for 3-4 minutes per side until golden brown and cheese is completely melted and bubbly inside.

03. Quick Tuna Melt with Greek Yogurt

This healthier tuna melt uses Greek yogurt instead of mayo in the filling. The secret is brushing mayo on the outside for that perfect golden crust.

Ingredients: 2 cans tuna in water, 4 slices whole grain bread, ½ cup plain Greek yogurt, 4 slices cheese, 2 celery stalks, ¼ cup roasted red peppers, 2 scallions, 2 tablespoons mayonnaise, salt and pepper.

How To Make Quick Tuna Melt with Greek Yogurt

1. Drain tuna completely and flake into a mixing bowl. Add Greek yogurt, finely diced celery, chopped roasted red peppers, and sliced scallions, mixing until well combined.

2. Season tuna mixture with salt and pepper to taste. Divide mixture evenly between 2 bread slices, spreading to edges, then top each with 2 cheese slices and remaining bread.

3. Brush the outside of each sandwich lightly with mayonnaise instead of butter. This creates an incredibly golden, crispy exterior as it cooks.

4. Heat a large skillet over medium heat and cook sandwiches for 3-4 minutes per side until deep golden brown and cheese is melted throughout.

04. Mexican Black Bean Quinoa Bowl

This protein-packed bowl delivers all the flavors of a taco salad without the fried shell. Fresh pico de gallo and creamy hummus dressing make it irresistible.

Ingredients: 1 cup cooked quinoa, 1 can black beans, 1 diced tomato, ¼ cup diced red onion, 1 avocado, ¼ cup cilantro, ¼ cup hummus, 2 tablespoons lime juice, 1 tablespoon olive oil, salt and cumin.

How To Make Mexican Black Bean Quinoa Bowl

1. Prepare quinoa according to package directions and let cool slightly. Meanwhile, drain and rinse black beans thoroughly under cold water until water runs clear.

2. Make pico de gallo by combining diced tomato, red onion, chopped cilantro, half the lime juice, and a pinch of salt in a bowl. Let sit for flavors to meld.

3. Whisk together hummus, remaining lime juice, olive oil, and a pinch of cumin to create a smooth, pourable dressing. Add water if needed to thin consistency.

4. Divide quinoa between bowls and top with black beans, pico de gallo, and sliced avocado. Drizzle generously with hummus dressing before serving.

05. Creamy Chicken Enchilada Soup

Corn tortillas naturally thicken this rich soup while cheddar and cream cheese add luxurious creaminess. It tastes just like your favorite enchiladas in soup form.

Ingredients: 2 cups cooked chicken, 4 corn tortillas, 4 cups chicken broth, 1 cup sharp cheddar cheese, 4 oz cream cheese, 1 diced onion, 2 teaspoons chili powder, 1 teaspoon cumin, 2 tablespoons olive oil.

How To Make Creamy Chicken Enchilada Soup

1. Heat olive oil in a large pot and sauté diced onion for 5 minutes until softened. Add chili powder and cumin, cooking for 30 seconds until fragrant.

2. Tear corn tortillas into small pieces and add to pot along with chicken broth. Bring to a boil, then simmer for 15 minutes until tortillas break down and thicken the soup.

3. Stir in shredded cooked chicken and cream cheese, whisking until cream cheese melts completely and soup becomes smooth and creamy throughout.

4. Add cheddar cheese gradually, stirring constantly until melted. Season with salt and pepper, then simmer for 5 more minutes until heated through and thickened to your liking.

06. Spiced Butternut Squash Soup with Apple Grilled Cheese

Creamy butternut squash soup gets warming spices while apple slices add sweet crunch to classic grilled cheese. This combo beats the usual tomato soup pairing.

Ingredients: 3 cups cubed butternut squash, 8 slices bread, 1 apple, 4 slices cheese, 2 cups vegetable broth, 1 teaspoon ginger, ½ teaspoon cumin, ½ teaspoon turmeric, 4 tablespoons butter, 1 onion.

How To Make Spiced Butternut Squash Soup with Apple Grilled Cheese

1. Roast cubed butternut squash at 400°F for 25-30 minutes until tender and lightly caramelized. Meanwhile, sauté diced onion in 1 tablespoon butter until softened.

2. Combine roasted squash, sautéed onion, vegetable broth, ginger, cumin, and turmeric in a blender. Blend until completely smooth and creamy, adding more broth if needed.

3. Pour soup into a pot and simmer gently while preparing sandwiches. Thinly slice apple and layer with cheese between bread slices for the grilled cheese.

4. Heat remaining butter in a skillet over medium heat. Cook sandwiches for 3-4 minutes per side until golden brown and cheese melts completely.

5. Serve hot soup immediately with warm grilled cheese sandwiches for the perfect winter lunch combination.

07. Lemon Chicken Orzo Soup with Fresh Kale

This bright, healthy soup combines tender chicken, orzo pasta, and fresh kale in a lemony broth. It’s loaded with vegetables, protein, and fiber to keep you satisfied.

Ingredients: 2 cups cooked chicken, 1 cup orzo pasta, 2 cups chopped kale, 6 cups chicken broth, 1 diced onion, 2 diced carrots, 2 celery stalks, 3 garlic cloves, ¼ cup lemon juice, 2 tablespoons olive oil.

How To Make Lemon Chicken Orzo Soup with Fresh Kale

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 6-7 minutes until vegetables are softened and onion is translucent.

2. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and bring to a rolling boil over high heat.

3. Add orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking to the bottom.

4. Stir in cooked chicken and chopped kale during the last 3 minutes of cooking. The kale will wilt quickly and turn bright green.

5. Remove from heat and stir in fresh lemon juice. Season with salt and pepper to taste before serving hot with grated Parmesan cheese.

08. Make-Ahead Cabbage Farro Salad

This incredible make-ahead salad actually improves with time as flavors meld together. Crisp cabbage and nutty farro soak up the tangy dressing beautifully.

Ingredients: 4 cups shredded cabbage, 1 cup cooked farro, ¼ cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ¼ cup chopped parsley, salt and pepper.

How To Make Make-Ahead Cabbage Farro Salad

1. Cook farro according to package directions until tender but still chewy, about 25-30 minutes. Drain well and let cool to room temperature before assembling salad.

2. Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard in a large bowl until smooth and emulsified. Season with salt and pepper to taste.

3. Add shredded cabbage and cooled farro to the dressing, tossing thoroughly to coat every piece. The cabbage will start to soften slightly as it absorbs the dressing.

4. Stir in chopped fresh parsley and refrigerate for at least 2 hours or overnight. The longer it sits, the better the flavors develop and meld together.

09. Meal-Prep Roasted Vegetable Bowls with Basil Pesto

These colorful veggie bowls with brown rice will make your coworkers jealous at lunch. Prepare four containers at once for grab-and-go meals all week.

Ingredients: 2 cups mixed vegetables, 2 cups cooked brown rice, ¼ cup basil pesto, 2 tablespoons olive oil, 1 red bell pepper, 1 zucchini, 1 red onion, 8 oz cherry tomatoes, salt and pepper.

How To Make Meal-Prep Roasted Vegetable Bowls with Basil Pesto

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Cut all vegetables into similar-sized pieces for even roasting.

2. Toss chopped vegetables with olive oil, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet without overcrowding.

3. Roast for 20-25 minutes until vegetables are tender and lightly caramelized around the edges. Cherry tomatoes should be burst and slightly wrinkled.

4. Divide cooked brown rice among 4 meal-prep containers. Top each with roasted vegetables and a dollop of basil pesto for serving.

10. Massaged Kale Salad with Butternut Squash

This hearty kale salad features roasted butternut squash, red onion, and crispy chickpeas. Massaging the kale helps it absorb the bright lemony dressing perfectly.

Ingredients: 4 cups chopped kale, 2 cups cubed butternut squash, 1 can chickpeas, ¼ cup lemon juice, ¼ cup olive oil, ½ red onion, 1 teaspoon za’atar, salt and pepper.

How To Make Massaged Kale Salad with Butternut Squash

1. Roast cubed butternut squash at 400°F for 20-25 minutes until tender. Drain chickpeas and roast them for the last 15 minutes until crispy and golden.

2. Remove thick stems from kale and chop leaves into bite-sized pieces. Place in a large bowl with lemon juice, olive oil, and a pinch of salt.

3. Massage the kale with your hands for 2-3 minutes until leaves soften and become darker green. This breaks down the tough fibers and helps absorb dressing.

4. Add roasted squash, crispy chickpeas, thinly sliced red onion, and za’atar seasoning. Toss gently and let sit for 10 minutes before serving to meld flavors.

11. Chickpea Beet Feta Salad with Lemon Garlic Dressing

This vibrant salad combines earthy beets with creamy feta cheese and protein-rich chickpeas. The zesty lemon-garlic dressing ties all the flavors together beautifully.

Ingredients: 1 can chickpeas, 3 medium cooked beets, 4 oz feta cheese, 3 tablespoons lemon juice, 2 garlic cloves, ¼ cup olive oil, 2 tablespoons fresh dill, mixed greens, salt and pepper.

How To Make Chickpea Beet Feta Salad with Lemon Garlic Dressing

1. Drain and rinse chickpeas thoroughly. If using fresh beets, roast them wrapped in foil at 400°F for 45 minutes until tender, then peel and cube when cool.

2. Whisk together lemon juice, minced garlic, and olive oil in a large bowl until emulsified. Season with salt and pepper to taste.

3. Add cubed beets and chickpeas to the dressing, tossing gently to coat. Let marinate for 15 minutes so flavors can penetrate the ingredients.

4. Arrange mixed greens on serving plates and top with the beet-chickpea mixture. Crumble feta cheese over top and garnish with fresh dill before serving.

12. High-Protein Tuna Chickpea Sandwich

This protein-packed sandwich gets extra substance from chickpeas mixed right into the tuna. Smashing some chickpeas helps bind everything together while adding great texture.

Ingredients: 2 cans tuna, 1 can chickpeas, 4 slices bread, 3 tablespoons mayonnaise, 1 celery stalk, 2 garlic cloves, 1 teaspoon Sriracha, 1 tablespoon lemon juice, lettuce leaves, salt and pepper.

How To Make High-Protein Tuna Chickpea Sandwich

1. Drain tuna and chickpeas well. Place chickpeas in a bowl and lightly mash about half of them with a fork, leaving some whole for texture.

2. Add flaked tuna, mayonnaise, finely diced celery, minced garlic, Sriracha, and lemon juice to the mashed chickpeas. Mix until well combined.

3. Season the mixture with salt and pepper to taste. The smashed chickpeas should help hold everything together like a traditional tuna salad.

4. Divide filling between 2 bread slices, top with crisp lettuce leaves, and close with remaining bread. Press gently and cut in half to serve.

13. Lemony Lentil Cauliflower Cup Soup

This bright, fiber-rich soup features lentils and bulgur for heartiness. The lemony broth gets gentle heat from harissa paste, making it perfect for sipping from a mug.

Ingredients: ¾ cup red lentils, ½ cup bulgur wheat, 2 cups cauliflower florets, 4 cups vegetable broth, ¼ cup lemon juice, 1 teaspoon harissa paste, 1 onion, 2 tablespoons olive oil, salt and pepper.

How To Make Lemony Lentil Cauliflower Cup Soup

1. Heat olive oil in a large pot and sauté diced onion for 5 minutes until softened and translucent. Add cauliflower florets and cook for 3 more minutes.

2. Stir in red lentils, bulgur wheat, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.

3. Add harissa paste and stir until dissolved throughout the soup. The harissa adds warmth without overwhelming heat.

4. Stir in fresh lemon juice and season with salt and pepper. Simmer for 5 more minutes until bulgur is tender and soup has thickened slightly.

14. Spinach Feta Turkey Meatballs with Herbed Quinoa

These flavorful turkey meatballs pack 30 grams of protein per serving. Combined with herbed quinoa and tzatziki, they make perfect meal-prep bowls for busy weeks.

Ingredients: 1 lb ground turkey, 1 cup cooked quinoa, 2 cups fresh spinach, ½ cup feta cheese, 1 egg, ¼ cup fresh herbs, ¼ cup tzatziki, 2 garlic cloves, 2 tablespoons olive oil.

How To Make Spinach Feta Turkey Meatballs with Herbed Quinoa

1. Preheat oven to 400°F. Wilt spinach in a pan until reduced, then squeeze out excess water and chop finely. Let cool completely.

2. Mix ground turkey, chopped spinach, crumbled feta, egg, and minced garlic in a bowl. Form into 16 evenly-sized meatballs using your hands.

3. Heat olive oil in an oven-safe skillet and brown meatballs on all sides, about 6 minutes total. Transfer skillet to oven and bake 10-12 minutes until cooked through.

4. Meanwhile, toss cooked quinoa with chopped fresh herbs and a drizzle of olive oil. Serve meatballs over herbed quinoa with a dollop of tzatziki.

15. Hearty Chickpea Spinach Stew

This satisfying stew comes together quickly using pantry staples. Mashed chickpeas naturally thicken the broth while tomato paste adds deep, savory flavor without extra sodium.

Ingredients: 2 cans chickpeas, 4 cups fresh spinach, 2 tablespoons tomato paste, 2 cups vegetable broth, 1 diced onion, 1 cup shredded carrots, 3 garlic cloves, 2 tablespoons olive oil, salt and pepper.

How To Make Hearty Chickpea Spinach Stew

1. Heat olive oil in a large pot over medium heat. Add diced onion and shredded carrots, cooking for 5-6 minutes until vegetables begin to soften.

2. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant and paste darkens slightly, which develops deeper flavor.

3. Drain chickpeas, reserving liquid. Mash half the chickpeas with a fork and add both mashed and whole chickpeas to the pot with vegetable broth.

4. Simmer for 15 minutes until thickened, then stir in fresh spinach until wilted. Season with salt and pepper before serving hot.

16. Anti-Inflammatory Sweet Potato Salad

This colorful salad features anti-inflammatory powerhouses like sweet potatoes, cherries, and kale. Don’t skip massaging the dressing into the kale for optimal texture and flavor absorption.

Ingredients: 2 large sweet potatoes, 4 cups chopped kale, ½ cup dried cherries, 1 avocado, ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, ¼ cup pumpkin seeds, salt and pepper.

How To Make Anti-Inflammatory Sweet Potato Salad

1. Cube sweet potatoes and roast at 425°F for 25-30 minutes until tender and lightly caramelized around the edges. Let cool to room temperature.

2. Remove stems from kale and chop leaves into bite-sized pieces. Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a large bowl.

3. Add chopped kale to the dressing and massage with your hands for 2-3 minutes until leaves soften and become darker green in color.

4. Add roasted sweet potatoes, dried cherries, and pumpkin seeds to the massaged kale. Toss gently and top with sliced avocado just before serving.

17. Roasted Squash Lentil Kale Salad

This fiber-packed salad delivers 14 grams per serving and features prebiotic-rich kale for gut health. Assemble it in mason jars for perfect grab-and-go lunches.

Ingredients: 2 cups cubed butternut squash, 1 cup cooked lentils, 3 cups chopped kale, ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, ¼ cup walnuts, 2 tablespoons dried cranberries, salt and pepper.

How To Make Roasted Squash Lentil Kale Salad

1. Roast cubed butternut squash at 400°F for 20-25 minutes until tender and lightly browned. Cook lentils according to package directions until tender but not mushy.

2. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a large bowl until smooth and emulsified.

3. Add chopped kale to the dressing and massage with your hands for 2 minutes until leaves soften and absorb the tangy dressing.

4. Fold in cooled roasted squash, cooked lentils, chopped walnuts, and dried cranberries. Let sit for 15 minutes before serving to allow flavors to meld together.

18. Chicken Spinach Feta Wraps

These convenient wraps use rotisserie chicken and sun-dried tomatoes for incredible flavor. The easy dressing brings everything together in this perfect portable lunch.

Ingredients: 2 cups rotisserie chicken, 4 large tortillas, 2 cups fresh spinach, ½ cup feta cheese, ¼ cup sun-dried tomatoes, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 garlic clove, salt and pepper.

How To Make Chicken Spinach Feta Wraps

1. Shred rotisserie chicken into bite-sized pieces and place in a mixing bowl. Chop sun-dried tomatoes into smaller pieces for easier wrapping.

2. Whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create a simple but flavorful dressing.

3. Toss shredded chicken with the dressing until well coated. Add chopped sun-dried tomatoes and crumbled feta cheese, mixing gently to combine.

4. Lay tortillas flat and divide spinach leaves among them. Top with chicken mixture and roll tightly, tucking in sides as you go for neat, portable wraps.

Final Thoughts

These warming winter lunch recipes prove that cold-weather eating can be both nutritious and satisfying. From hearty soups to protein-packed salads, there’s something for every craving.

Make-ahead options and meal-prep friendly dishes ensure you’ll never be stuck without a delicious, homemade lunch during the chilly months ahead.