Healthy Lunch Ideas That Are Easy To Make

Easy lunch ideas

Soup

Lentil soup

This simple lentil soup requires just five ingredients: stock, red lentils, carrots, leeks and a handful of parsley. It’s low in calories and fat, and delivers three of your five-a-day.

Cauliflower soup

This top-rated cauliflower soup is creamy and comforting, perfect for a midday pick-me-up. It’s delicious topped with parsley and served with crusty bread.

Rustic vegetable soup

This low-fat veggie soup is made with carrots, cabbage, cauliflower, lentils, celery and tomato, to provide you with three of your five-a-day. If you want to bulk up this riot of colour even more, why not try adding borlotti beans or chicken breast? For an injection of wholesome, healthy goodness, look no further.

Meatball & tomato soup

Our highly rated meatball & tomato soup is super-filling, with chunky meatballs and giant couscous. Get three of your five-a-day in one serving with this healthy, low-calorie tomato soup.

Mexican bean soup with guacamole

This healthy spiced soup is low in calories and fat. It’s a great way to use up storecupboard ingredients like canned tomatoes, beans and bouillon powder.

Orzo & tomato soup

Make our simple, budget-friendly tomato, orzo and chickpea soup in just 30 minutes. This easy vegetarian family meal is healthy and low in fat.

Carrot & lentil soup

Our five-star carrot & lentil soup is highly rated for a reason. This healthy soup is packed full of iron and low in fat. It’s simple to put together, and can be made in a slow cooker.

Butternut squash soup with chilli & crème fraîche

Celebrate autumn with this creamy, warming soup. Blend butternut squash with onions, garlic and chilli, then top with a dollop of crème fraîche.

Curried squash, lentil & coconut

This vegan soup is loaded with Indian-inspired spices. Get ahead of a busy week by making a large batch and freezing for meals to come.

Courgette, pea & pesto

Another healthy soup, this one is loaded with fibre, vitamin C and folic acid. It’s packed with chunky ingredients, like courgette, cannellini beans and peas.

Salad

Lentil salad with tahini dressing

Pack four of your five-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.

Chicken satay salad

This top-rated salad makes for a super-filling lunch on a busy weekday. It’s a healthy dish that’s low in calories and fat, and high in protein.

Avocado panzanella

This light vegan salad comes together in just 20 minutes for super-speedy lunch. It’s perfect for a quick working-from-home meal.

Halloumi with lemony lentils, chickpeas & beets

This gluten-free salad is a great way to use up storecupboard ingredients. It’s topped with golden-brown halloumi and quick, homemade pickled red onion.

Epic summer salad

Make a big batch of this glorious summer salad to plan for the week ahead. It’s packed with avocado, spinach, black beans, sweetcorn, feta cheese and mango, and topped off with a minty dressing.

Green goddess chicken salad

Treat yourself to this chicken salad – it’s bursting with colours and flavours, including basil, jalapeño and lime. It also boasts four of your five-a-day.

Guacamole & mango salad with black beans

Get four of your five-a-day with this healthy salad of mango, avocado and beans. It’s a nutritional powerhouse that’s also vegan and gluten-free.

Tuna, avocado & quinoa salad

Put canned tuna to work with this storecupboard salad recipe. Combine tuna with filling avocado, quinoa, cherry tomatoes, baby spinach and feta cheese crumbles.

Crunchy bulgur salad

This vibrant summer salad is loaded with radishes, edamame beans, peppers, almonds and herbs. Finish with a drizzle of homemade citrus dressing.

Miso brown rice & broccoli salad

Miso adds an extra-savoury umami flavour to this hearty salad. Use brown rice as a base, and toss with edamame beans, broccoli, spicy prawns and the miso dressing.

Sandwiches & wraps

Beetroot, hummus & crispy chickpea sandwich

Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. This colourful sandwich is vegan-friendly for those on a plant-based diet.

Rice paper wraps

Customise these rice paper wraps with whatever fillings you have on hand. Try dipping in a sweet chilli sauce, or make your own satay peanut sauce instead.

Green club sandwich

You can’t go wrong with a classic sandwich filled with nourishing ingredients. Top wholegrain or rye bread with hummus, avocado, rocket and cherry tomatoes.

Healthy tuna lettuce wraps

Try using lettuce in place of a tortilla for a low-carb lunch idea. These high-protein wraps are packed with omega-3-rich tuna, and boast three of your five-a-day.

1. Chili beef lettuce wraps

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 3-4

These lettuce wraps are super easy and full of flavor!

They’re the perfect quick and healthy lunch recipe that tastes good at any time of day.

Ingredients:

• 2 tbsp of neutral-flavored oil like coconut, avocado or walnut oil
• 1 lb of lean ground beef
• 1 tbsp of fish sauce
• 1-2 tbsp of chili sauce (depends on your preference)
• 2 tbsp of water
• Lime zest
• 1.5 tbsp of lime juice
• A quarter cup of thinly sliced green onion
• Half cup of cilantro
• 1-2 heads of iceberg lettuce, washed and cut into cups

Cooking instructions:

1. Heat a frying pan with oil over medium-high heat.
2. Cook the lean ground beef until it’s cooked through (turn brown). Break it apart with a turner as it cooks.
3. While the beef is cooking, mix the fish sauce, chili sauce, and water in a small bowl.
4. When the beef is done, add the sauce mixture and mix them well. Let it sizzle until the water has evaporated.
5. Turn off the heat and put in the lime zest, lime juice, sliced green onions, and chopped cilantro.
6. Serve the meat with iceberg lettuce leaves as wraps.

2. Carrot ginger soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Stay warm over the winter with delicious, warm carrot and ginger soup. It’s one of the perfect healthy lunch ideas to have both at home and in the office.

Ingredients:

• 3 cups of chopped carrots
• 2 cups of vegetable broth
• 1 can of coconut milk (14 oz)
• Half a yellow onion, finely diced
• 3 tbsp of fresh ginger, minced
• 2 cloves of garlic, minced
• 2 tbsp of coconut oil
• Salt and pepper to taste

Cooking instructions:

1. Heat a saucepan over medium heat. Add in coconut oil and onion.
2. Saute the onion until translucent.
3. Add ginger and stir for a minute.
4. Add in the carrots, broth, garlic, and a pinch of salt and pepper.
5. Cook for another 12-15 minutes until the carrots are soft.
6. Pour in the coconut milk and use an immersion blender to mix the soup until it’s smooth and creamy.
7. Pour the soup into a bowl and garnish with a swirl of olive oil and cilantro.

3. Chicken chive salad with asparagus

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

This is a tangy and slightly sweet salad with a generous amount of crunchy ingredients.

It’s a delicious mixture of herbal flavors, savory high protein chicken, and a creamy dressing. Your palate will most definitely be pleased to enjoy this healthy easy lunch no matter where you eat.

Ingredients for salad:

• 7 ounce of asparagus
• 2 tbsp of coconut oil
• 1.5 lbs of chicken breast
• Half tbsp of onion powder
• Half tbsp of garlic powder
• Half tbsp of sea salt
• 1 head of butter lettuce
• Half cup of baby radishes, chopped
• Half cup of fresh dill, finely chopped
• Half cup of fresh parsley, leaves separated
• Half cup of fresh baby arugula, stems removed
• Half cup of fresh mint, leaves separated

Ingredients for dressing:

• A quarter cup of freshly squeezed lemon juice
• 5 tbsp of olive oil
• A quarter tbsp of local honey
• A quarter avocado
• Half cup of spring water
• 4 tbsp of fresh chives, finely chopped
• Sea salt and pepper to taste

Cooking instructions:

1. Slice the chicken breasts and mix them with coconut oil, sea salt, onion powder, and garlic powder. Ensure the chicken is evenly coated and set aside in the fridge.
2. Prepare a steamer and steam the asparagus for 3-5 minutes, until the asparagus is easily pierced with a knife.
3. While the asparagus is cooking, take out the chicken from the fridge and grill it for 2 minutes on each side.
4. To prepare the dressing, mix lemon juice, honey, salt, pepper, and avocado in a blender and blend until smooth.
5. Switch the speed to low and gradually add in olive oil until the sauce thickens. Add water if the sauce becomes too thick.
6. In a large salad bowl, mix butter lettuce, baby radishes, dill, parsley, baby arugula, and mint together. Place the grilled chicken and steam asparagus on top and finish with the dressing.

4. Avocado chicken salad wraps

Prep Time: 5 minutes

Cook Time: 5 minutes

Servings: 8

This recipe is so easy and quick to make, it’s almost effortless.

You can create this nutritious, simple healthy lunch for work in only 5 minutes!

Ingredients:

• 1 ripe avocado
• 1 tbsp of lime juice
• 2 tbsp of fresh cilantro, minced
• 2 tbsp of red onion, diced
• Half tsp of garlic powder
• 2 cooked boneless skinless chicken breast, chopped into cubes
• 1 head of butter lettuce
• Salt and pepper to taste
• 1 tbsp of olive oil

Cooking instructions:

1. Heat a frying pan to medium-low heat until the olive oil is warm.
2. Cook the chicken breast cubes for 1 minute on each side, until golden brown. Then remove and set aside.
3. In a mixing bowl, mash avocado with lime juice.
4. Stir in cilantro, garlic powder, onion, and chicken cubes until evenly mixed.
5. Season the mixture with salt and pepper.
6. To serve, wrap the chicken salad with butter lettuce leaves.

5. Crustless quiche

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 4-5

Great for breakfast, lunch, and dinner!

This recipe is an easy one to make at any time. Just mix, bake, and toss everything into a container for an easy healthy lunch to bring to work.

You can also make this one vegetarian by opting out on the meat.

Ingredients:

• 12 eggs
• 4-6 pieces of sugar-free pork sausage
• 2 cups of chopped greens (for example, spinach, kale, or finely chopped broccoli)
• Sea salt and ground pepper to taste
• 1 tbsp of coconut oil

Cooking instructions:

1. Chop pork sausages into pieces and cook them on a frying pan until they are half-cooked.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl, whisk the eggs.
4. Grease a pie pan with coconut oil. Pour the whisked eggs into the pie pan.
5. Add the veggie and meat on top of the eggs.
6. Bake for 30-35 minutes and let it cool before cutting them into slices.