50+ Hearty High-Carb Lunch Recipes for a Nutrient-Packed Meal

When it comes to choosing the right lunch, carbs often get a bad reputation, especially with so many low-carb trends flooding the food scene.

But the truth is, carbohydrates are an essential part of a healthy, balanced diet, providing energy to fuel your day.

Whether you’re an athlete in need of sustained energy, or simply someone looking for hearty and satisfying meals, high-carb lunches can keep you full and focused throughout the afternoon.

In this article, we’ve compiled over 50 high-carb lunch recipes that will not only satisfy your hunger but also provide you with the necessary nutrients for a productive day.

From comforting pasta dishes and grain-packed salads to veggie-loaded wraps and hearty stews, these recipes are designed to fill you up and keep you feeling your best.

50+ Hearty High-Carb Lunch Recipes for a Nutrient-Packed Meal

High-carb lunches can be both nutritious and delicious, offering a variety of flavors and textures to keep your meals interesting and satisfying. With the right ingredients, carbs can support your energy needs and provide lasting fullness without leaving you feeling sluggish.

These 50+ high-carb lunch recipes offer endless options for anyone looking to add more wholesome carbs to their diet while enjoying flavorful, easy-to-make meals.

Whether you’re craving a comforting pasta, a nutrient-dense salad, or a cozy stew, you’ll find something to suit every taste and occasion.

So next time you’re planning your lunch, remember: carbs are your friend, and these recipes will prove just how enjoyable and energizing they can be!

Creamy Spinach and Mushroom Pasta

This Creamy Spinach and Mushroom Pasta is a carb lover’s dream! Packed with tender pasta, earthy mushrooms, and creamy spinach sauce, this dish is a perfect midday energy booster. Its delightful flavors and comforting texture make it an irresistible choice for a high-carb lunch that’s both filling and satisfying. Whether you’re refueling after a workout or just need a hearty meal, this recipe won’t disappoint.

Ingredients

• 12 oz (340g) fettuccine or pasta of your choice
• 2 tbsp olive oil
• 1 cup chopped onions
• 2 garlic cloves, minced
• 8 oz (225g) mushrooms, sliced
• 4 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions

1. Cook the Pasta: Boil the pasta in salted water according to the package instructions. Drain and set aside.
2. Prepare the Sauce Base: Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add garlic and cook for another minute.
3. Cook the Mushrooms: Toss in the sliced mushrooms and cook until they release their water and begin to brown, about 5–7 minutes.
4. Add Spinach: Stir in the fresh spinach and cook until wilted.
5. Make it Creamy: Pour in the heavy cream and bring the mixture to a gentle simmer. Add Parmesan cheese and stir until melted and combined.
6. Combine and Serve: Toss the cooked pasta into the skillet, ensuring it’s fully coated in the sauce. Season with salt and pepper. Garnish with parsley and extra Parmesan if desired.

The combination of creamy sauce, hearty mushrooms, and tender pasta creates a dish that’s both decadent and energizing. This Creamy Spinach and Mushroom Pasta is not only easy to prepare but also perfect for anyone looking to enjoy a satisfying, high-carb lunch packed with flavor and nutrients.

Sweet Potato and Black Bean Burrito Bowls

Burrito bowls are a versatile and flavorful way to pack in carbs, and this Sweet Potato and Black Bean Burrito Bowl is a stellar example. Loaded with roasted sweet potatoes, fluffy rice, black beans, and fresh toppings, this dish is a balance of comfort and nourishment. It’s a vibrant, customizable lunch option that guarantees a satisfying energy boost for the rest of your day.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup uncooked rice (white or brown)
• 1½ cups black beans (cooked or canned, drained)
• 1 cup corn kernels (fresh or canned)
• ½ cup salsa
• ½ cup guacamole
• Fresh cilantro and lime wedges for garnish

Instructions

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
2. Cook the Rice: While the sweet potatoes roast, cook the rice according to the package instructions. Fluff with a fork and set aside.
3. Assemble the Bowl: In a serving bowl, layer the cooked rice, roasted sweet potatoes, black beans, and corn. Top with salsa and guacamole.
4. Garnish and Serve: Garnish with fresh cilantro and lime wedges for an added burst of flavor.

This Sweet Potato and Black Bean Burrito Bowl is a vibrant, wholesome option for those craving a high-carb meal. The combination of sweet, smoky, and zesty flavors is not only satisfying but also packed with nutrients to keep you fueled throughout the day.

Classic Vegetable Fried Rice

A staple in many cuisines, Classic Vegetable Fried Rice is a quick, flavorful, and carb-rich meal perfect for lunch. This recipe combines fluffy rice, fresh vegetables, and savory seasonings for a dish that’s as delicious as it is versatile. Perfect for using up leftover rice or veggies, this fried rice is a go-to option for busy days when you need a hearty and satisfying meal.

Ingredients

• 3 cups cooked white rice (preferably day-old)
• 2 tbsp vegetable oil
• 1 cup diced carrots
• ½ cup peas (fresh or frozen)
• ½ cup diced bell peppers
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• Optional: Chili flakes for spice

Instructions

1. Prepare the Veggies: Heat vegetable oil in a large wok or skillet over medium-high heat. Add carrots, peas, and bell peppers. Sauté for 4–5 minutes until tender.
2. Cook the Eggs: Push the vegetables to one side of the pan. Pour in the beaten eggs on the other side and scramble until cooked. Mix with the vegetables.
3. Add the Rice: Stir in the cooked rice, breaking up any clumps.
4. Season: Add soy sauce and sesame oil, tossing everything to combine. Cook for 2–3 minutes until heated through.
5. Finish and Serve: Sprinkle with green onions and chili flakes if desired. Serve hot.

This Classic Vegetable Fried Rice is a quick and satisfying lunch that brings together comforting flavors and high-carb goodness. Easy to customize with your favorite add-ins, it’s a versatile dish that you’ll come back to time and time again.

Cheesy Baked Ziti

Cheesy Baked Ziti is the ultimate carb-loaded comfort food. This dish features layers of al dente pasta, savory marinara sauce, creamy ricotta, and gooey mozzarella baked to golden perfection. Whether you’re preparing it for a weekday lunch or a family gathering, this recipe delivers a hearty and satisfying meal. It’s the epitome of Italian-American cuisine and a guaranteed crowd-pleaser.

Ingredients

• 1 lb (450g) ziti or penne pasta
• 4 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Pasta: Boil the ziti in salted water until al dente. Drain and set aside.
2. Prepare the Sauce: Heat olive oil in a large skillet. Sauté garlic until fragrant. Stir in marinara sauce and Italian seasoning, and simmer for 5 minutes.
3. Layer the Ingredients: In a baking dish, spread a layer of sauce. Add half the cooked pasta, followed by dollops of ricotta cheese and a sprinkle of mozzarella and Parmesan. Repeat the layers and finish with a final layer of mozzarella.
4. Bake: Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
5. Garnish and Serve: Let cool slightly, garnish with fresh basil, and serve hot.

Cheesy Baked Ziti is a warm, hearty dish that’s perfect for a carb-heavy lunch. Its creamy and cheesy layers are irresistibly comforting, leaving you feeling full and satisfied. Pair it with a fresh side salad for the ultimate meal.

Loaded Baked Potatoes with Chili

These Loaded Baked Potatoes with Chili are a perfect blend of fluffy potatoes and hearty chili, making them a high-carb lunch that’s both indulgent and nutritious. Topped with gooey cheese, sour cream, and fresh green onions, this dish is an excellent option when you’re craving comfort food. It’s a meal that combines all the best flavors into one convenient, satisfying package.

Ingredients

• 4 large russet potatoes
• 1 cup cooked chili (store-bought or homemade)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 2 green onions, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, rub with olive oil, and sprinkle with salt. Bake directly on the oven rack for 50–60 minutes, or until tender.
2. Heat the Chili: Warm up the chili on the stovetop or in the microwave.
3. Assemble the Potatoes: Slice each potato open and fluff the interior with a fork. Spoon a generous amount of chili on top, followed by shredded cheddar cheese.
4. Top and Serve: Add a dollop of sour cream and a sprinkle of green onions. Serve hot.

This Loaded Baked Potato with Chili is a deliciously filling option for a high-carb lunch. The combination of creamy potato and rich chili ensures every bite is satisfying and packed with flavor. Perfect for chilly days or when you need a comforting, hearty meal.

Pesto and Sun-Dried Tomato Pizza

Pesto and Sun-Dried Tomato Pizza is a gourmet twist on traditional pizza, offering a unique flavor profile that’s perfect for carb lovers. This pizza combines a crispy, chewy crust with vibrant pesto, tangy sun-dried tomatoes, and creamy cheese. It’s an elevated yet easy-to-make lunch that satisfies your carb cravings while delivering a burst of fresh, bold flavors.

Ingredients

• 1 pizza dough (store-bought or homemade)
• ½ cup basil pesto
• 1 cup shredded mozzarella cheese
• ½ cup sun-dried tomatoes, chopped
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• Optional: Fresh arugula for topping

Instructions

1. Prepare the Dough: Preheat the oven to 475°F (245°C). Roll out the pizza dough onto a baking sheet or pizza stone.
2. Assemble the Pizza: Spread basil pesto evenly over the dough. Sprinkle mozzarella cheese and sun-dried tomatoes on top.
3. Bake: Drizzle the pizza with olive oil and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
4. Finish and Serve: Remove from the oven, sprinkle with Parmesan cheese, and top with fresh arugula if desired. Slice and serve hot.

This Pesto and Sun-Dried Tomato Pizza is a delightful high-carb lunch option that’s both satisfying and flavorful. The vibrant pesto and tangy tomatoes create a gourmet experience, making it an excellent choice for pizza enthusiasts seeking something unique and delicious.

Mushroom and Spinach Risotto

Mushroom and Spinach Risotto is a creamy, hearty, and indulgent high-carb meal that will keep you fueled for the day. Packed with tender Arborio rice, earthy mushrooms, and nutrient-rich spinach, this Italian classic is a perfect choice for a warm, comforting lunch. The rich flavors and luxurious texture make it feel like a restaurant-quality dish that’s surprisingly easy to prepare at home.

Ingredients

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup sliced mushrooms
• 4 cups vegetable or chicken broth, warmed
• 2 cups fresh spinach
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions

1. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until softened, about 3 minutes.
2. Cook the Mushrooms: Stir in the mushrooms and cook until golden and tender, about 5 minutes.
3. Toast the Rice: Add Arborio rice to the skillet and stir for 1–2 minutes to toast lightly.
4. Add Broth Gradually: Pour in one ladle of warm broth, stirring constantly until absorbed. Repeat, adding broth one ladle at a time, until the rice is creamy and cooked al dente, about 20 minutes.
5. Finish the Risotto: Stir in spinach, Parmesan, and butter. Season with salt and pepper. Cook until spinach is wilted.
6. Serve: Garnish with parsley and extra Parmesan if desired. Serve warm.

This Mushroom and Spinach Risotto offers a perfect balance of creaminess and hearty flavors, making it a standout high-carb lunch option. Whether you’re entertaining or indulging solo, this dish is a crowd-pleaser that tastes as good as it looks.

Thai Peanut Noodles

Thai Peanut Noodles are a bold and flavorful high-carb lunch option that brings together chewy noodles, creamy peanut sauce, and fresh vegetables. This dish is quick to make, bursting with vibrant flavors, and endlessly customizable to suit your taste preferences. Perfect for busy days, it’s a delicious way to add an Asian-inspired twist to your meal rotation.

Ingredients

• 12 oz (340g) rice noodles or spaghetti
• ½ cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 tsp chili paste (optional, for spice)
• 1 cup shredded carrots
• 1 cup chopped red bell peppers
• ¼ cup chopped peanuts
• 2 green onions, sliced
• Optional: Fresh cilantro and lime wedges for garnish

Instructions

1. Cook the Noodles: Boil noodles according to package instructions. Drain and set aside.
2. Prepare the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, sesame oil, lime juice, honey, and chili paste until smooth.
3. Combine the Ingredients: Toss the cooked noodles with the peanut sauce, carrots, and bell peppers until well coated.
4. Top and Serve: Garnish with chopped peanuts, green onions, cilantro, and lime wedges. Serve warm or at room temperature.

These Thai Peanut Noodles are a quick, satisfying, and carb-rich meal that’s full of vibrant flavors and textures. With its creamy sauce and fresh veggies, this dish is a go-to lunch for anyone craving something hearty and delicious.

Chickpea and Sweet Potato Curry

Chickpea and Sweet Potato Curry is a hearty, high-carb lunch that’s both nutritious and full of bold flavors. This plant-based dish combines tender sweet potatoes, protein-packed chickpeas, and a rich, spiced coconut milk sauce for a meal that’s as satisfying as it is wholesome. Served with rice or naan, it’s perfect for those looking for a comforting, energizing lunch option.

Ingredients

• 1 tbsp coconut oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 can (14 oz) coconut milk
• 1 cup diced sweet potatoes
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Optional: Fresh cilantro for garnish
• Serve with: Rice or naan bread

Instructions

1. Sauté the Aromatics: Heat coconut oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant, about 3 minutes.
2. Add Spices: Stir in curry powder and cumin, cooking for another minute to release the flavors.
3. Simmer the Curry: Add coconut milk, sweet potatoes, chickpeas, and tomatoes. Bring to a simmer and cook until sweet potatoes are tender, about 20 minutes.
4. Season and Serve: Season with salt and pepper. Serve over rice or with naan, garnished with fresh cilantro.

This Chickpea and Sweet Potato Curry is a deliciously spiced, carb-packed meal that’s perfect for lunch. Its creamy sauce and hearty ingredients make it a comforting and energizing option for any day of the week.

Avocado and Black Bean Quesadillas

Avocado and Black Bean Quesadillas are a satisfying, high-carb lunch that combines creamy avocado, protein-rich black beans, and melted cheese in a crispy tortilla. These quesadillas are quick to make, packed with flavor, and offer a balanced blend of textures—crunchy on the outside and gooey on the inside. Whether served as a quick lunch or a light dinner, this recipe provides both heartiness and freshness.

Ingredients

• 4 flour tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, mashed
• 1 cup shredded cheddar or Mexican blend cheese
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: Sour cream and salsa for serving

Instructions

1. Prepare the Filling: In a small bowl, mash the avocado and season with cumin, chili powder, salt, and pepper. In another bowl, mash the black beans lightly with a fork.
2. Assemble the Quesadillas: Spread mashed avocado on one side of each tortilla. Add a layer of black beans and top with shredded cheese.
3. Cook the Quesadillas: Heat olive oil in a skillet over medium heat. Place one tortilla in the skillet and cook for 2–3 minutes until golden brown and crispy. Flip and cook for another 2–3 minutes, until the cheese is melted and the tortilla is crisp.
4. Serve: Remove from the skillet, slice into wedges, and serve with sour cream and salsa if desired.

These Avocado and Black Bean Quesadillas are the perfect combination of creamy, savory, and crunchy textures, making them an excellent choice for a high-carb lunch. The simplicity of the ingredients makes it easy to prepare, yet the flavors are robust and satisfying, offering a quick and tasty solution for any meal.

Spaghetti Carbonara

Spaghetti Carbonara is a traditional Italian pasta dish that’s creamy, comforting, and full of flavor. Made with eggs, Parmesan cheese, pancetta, and black pepper, this classic pasta offers a rich and savory combination that’s both high in carbs and satisfying. This dish is perfect for those who want to indulge in a creamy, flavorful pasta lunch without too much fuss.

Ingredients

• 12 oz (340g) spaghetti
• 2 tbsp olive oil
• 4 oz (115g) pancetta or bacon, chopped
• 2 large eggs
• 1 cup grated Parmesan cheese
• 1 tsp freshly ground black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Cook the Pasta: Boil the spaghetti in salted water according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. Cook the Pancetta: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes.
3. Prepare the Carbonara Sauce: In a bowl, whisk together eggs, Parmesan cheese, black pepper, and a pinch of salt.
4. Combine: Add the drained pasta to the skillet with pancetta, tossing to coat. Gradually pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water a little at a time until you achieve a smooth, creamy consistency.
5. Serve: Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

Spaghetti Carbonara is a timeless Italian favorite that’s the epitome of comfort food. The creamy egg sauce combined with crispy pancetta makes for an indulgent high-carb lunch that’s incredibly satisfying. This dish is perfect for when you want something rich and flavorful without much effort.

Veggie and Hummus Wraps

Veggie and Hummus Wraps are a light yet filling high-carb lunch that’s packed with fresh vegetables, fiber, and healthy fats. The creamy hummus provides a rich base that complements crunchy vegetables like cucumber, bell peppers, and carrots. This wrap is not only easy to make but also incredibly customizable, making it a perfect choice for a quick, nutritious, and satisfying meal.

Ingredients

• 4 whole wheat wraps or tortillas
• 1 cup hummus
• 1 cucumber, thinly sliced
• 1 bell pepper, thinly sliced
• 1 large carrot, julienned
• 1 handful of spinach or mixed greens
• ¼ cup crumbled feta cheese (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Veggies: Slice the cucumber, bell pepper, and carrot into thin strips.
2. Assemble the Wraps: Lay each wrap flat and spread a generous layer of hummus on the center. Layer the veggies and greens on top of the hummus, and sprinkle with crumbled feta if using.
3. Wrap and Serve: Roll the wraps tightly, folding in the sides as you go. Slice each wrap in half and serve immediately or pack for later.

These Veggie and Hummus Wraps are an easy, healthy, and high-carb lunch option that’s full of fresh flavors. They’re perfect for anyone looking for a light yet satisfying meal that provides a good balance of nutrients. Whether you’re on the go or looking for something quick and delicious, this wrap is a fantastic choice.

Sweet Potato and Quinoa Salad

Sweet Potato and Quinoa Salad is a vibrant and nutrient-packed high-carb lunch that combines roasted sweet potatoes with protein-rich quinoa and fresh veggies. Topped with a tangy dressing, this salad is a satisfying meal that’s both filling and light, offering a perfect balance of complex carbohydrates, healthy fats, and plant-based protein. It’s ideal for meal prep or a quick, energizing lunch.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup quinoa
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup spinach or mixed greens
• ½ cup chopped red onion
• 1/3 cup dried cranberries
• ¼ cup crumbled feta cheese (optional)
• 3 tbsp olive oil (for dressing)
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard

Instructions

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss diced sweet potatoes in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
2. Cook the Quinoa: In a medium saucepan, rinse the quinoa under cold water. Add 2 cups of water, bring to a boil, then reduce the heat and simmer for 15 minutes, or until the water is absorbed and quinoa is tender. Let it rest for 5 minutes, then fluff with a fork.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine roasted sweet potatoes, quinoa, spinach, red onion, cranberries, and feta. Drizzle with dressing and toss to combine.
5. Serve: Enjoy immediately or refrigerate for later.

This Sweet Potato and Quinoa Salad is a colorful, high-carb lunch option that’s both wholesome and flavorful. The combination of sweet potatoes and quinoa provides a rich source of complex carbohydrates, while the tangy dressing adds a burst of flavor. It’s a perfect meal to keep you energized and satisfied throughout the day.

Baked Ziti with Marinara Sauce

Baked Ziti with Marinara Sauce is a comforting, high-carb lunch that brings together pasta, marinara sauce, and melted cheese in a baked casserole. This dish is filling and simple to make, offering a great balance of carbs and protein. It’s an ideal choice for anyone craving a warm, indulgent meal, whether it’s for a family gathering or a satisfying solo lunch.

Ingredients

• 12 oz ziti pasta
• 4 cups marinara sauce (store-bought or homemade)
• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Cook the Pasta: Boil the ziti in salted water according to the package instructions. Drain and set aside.
2. Prepare the Ricotta Mixture: In a large bowl, mix ricotta cheese, half of the mozzarella, Parmesan, minced garlic, oregano, salt, and pepper.
3. Assemble the Ziti: Preheat the oven to 375°F (190°C). In a large baking dish, combine the cooked pasta with marinara sauce and ricotta mixture. Stir well to coat.
4. Top and Bake: Sprinkle the remaining mozzarella cheese over the top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
5. Serve: Garnish with fresh basil or parsley and serve hot.

Baked Ziti with Marinara Sauce is a classic, high-carb comfort food that’s sure to satisfy your hunger. The creamy ricotta and gooey mozzarella melt together in this dish, making every bite incredibly indulgent. It’s perfect for a cozy lunch or dinner when you want something hearty and flavorful.

Lentil and Brown Rice Stew

Lentil and Brown Rice Stew is a wholesome and nourishing high-carb lunch that’s rich in fiber and plant-based protein. The earthy lentils and hearty brown rice blend together in a savory, spiced broth, creating a satisfying meal that will keep you full and energized. This stew is perfect for meal prep, as the flavors deepen over time, making it even more delicious the next day.

Ingredients

• 1 cup brown lentils, rinsed
• 1 cup brown rice
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes, until softened. Add garlic and cook for an additional minute.
2. Cook the Lentils and Rice: Stir in cumin, paprika, and turmeric, then add lentils, rice, diced tomatoes, and vegetable broth. Bring to a boil, reduce the heat to low, and simmer for 40–45 minutes, or until lentils and rice are tender.
3. Season and Serve: Add salt and pepper to taste. Garnish with fresh parsley before serving.

This Lentil and Brown Rice Stew is a hearty, high-carb meal that’s both filling and nutritious. Packed with plant-based protein and fiber, it’s a great option for anyone seeking a wholesome lunch that provides sustained energy. Its rich flavor and comforting texture make it a satisfying choice for cooler days.

Note: More recipes are coming soon!