50+ Healthy and Satisfying January Low-Fat Dinner Recipes to Try This Winter

As the new year unfolds, many of us aim to adopt healthier habits, especially when it comes to our meals. January is the perfect time to reset, refresh, and focus on wholesome, nourishing foods.

A key part of this journey is finding delicious dinner options that are not only satisfying but also low in fat.

Whether you’re looking to lose weight, maintain a balanced diet, or simply explore new recipes, having a variety of low-fat dinner ideas can make the process enjoyable and sustainable.

This collection of 50+ January low-fat dinner recipes brings you a world of flavors without compromising on nutrition.

From hearty soups and vibrant salads to protein-packed main courses and plant-based dishes, these recipes are designed to keep you feeling energized and satisfied.

No matter your dietary preferences, you’ll find meals that fit seamlessly into your healthy lifestyle.

Join us as we explore a diverse selection of dishes that are easy to prepare, flavorful, and perfect for staying on track with your health goals this January.

Let these recipes inspire your dinner plans and set the tone for a year of mindful eating.

50+ Healthy and Satisfying January Low-Fat Dinner Recipes to Try This Winter

Adopting a healthier lifestyle doesn’t mean giving up flavor or variety, and this collection of 50+ January low-fat dinner recipes proves just that.

With so many delicious options to choose from, you can enjoy meals that are as nourishing as they are satisfying.

These recipes are perfect for busy weeknights, cozy family dinners, or even meal prep to keep you on track throughout the week.

As you explore these recipes, you’ll discover new favorites and creative ways to incorporate wholesome ingredients into your diet.

Start the year with a focus on health and balance, and let these low-fat dinner ideas guide your journey.

Lemon Herb Grilled Chicken with Steamed Vegetables

January is the perfect time to kickstart a healthy eating routine, and this Lemon Herb Grilled Chicken with Steamed Vegetables makes it easy and delicious. Packed with protein and flavor, this dish is low in fat and includes a medley of vibrant vegetables to add nutrients and color to your plate. The simple marinade enhances the chicken’s natural taste without adding extra calories, making it an ideal choice for a light and satisfying dinner.

Ingredients

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt (optional)
• For the Vegetables:
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 1 teaspoon lemon zest

Instructions

1. In a bowl, whisk together lemon juice, olive oil, garlic, oregano, black pepper, and salt. Pour the marinade over the chicken breasts, coating them evenly. Let it marinate for 20–30 minutes.
2. Heat a grill pan or outdoor grill over medium heat. Cook the chicken for 5–7 minutes per side or until the internal temperature reaches 165°F (74°C).
3. While the chicken cooks, steam the vegetables for 5–7 minutes or until tender-crisp. Sprinkle lemon zest over the vegetables.
4. Serve the grilled chicken alongside the vegetables for a complete meal.

This Lemon Herb Grilled Chicken with Steamed Vegetables is a fantastic low-fat option for dinner. The tangy marinade infuses the chicken with a burst of flavor while keeping it moist and tender. The steamed vegetables provide a delightful crunch and complement the dish with their natural sweetness. Enjoy this healthy, quick-to-make meal throughout January to stay on track with your wellness goals.

Spaghetti Squash with Tomato Basil Sauce

For a low-fat twist on classic pasta dishes, try Spaghetti Squash with Tomato Basil Sauce. Spaghetti squash acts as a wholesome, low-carb substitute for pasta, while the homemade tomato basil sauce is rich in natural flavors and free from added fats. This dish is not only nourishing but also satisfying enough to curb your Italian cravings without derailing your healthy eating plan.

Ingredients

• For the Squash:
  • 1 medium spaghetti squash
  • 1 teaspoon olive oil
  • ½ teaspoon salt
• For the Sauce:
  • 4 large ripe tomatoes, diced
  • 1 tablespoon tomato paste
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • ¼ teaspoon red chili flakes (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the flesh with olive oil and sprinkle with salt. Place it cut side down on a baking sheet and bake for 35–40 minutes or until the flesh is tender.
2. While the squash bakes, prepare the sauce. Heat olive oil in a pan over medium heat and sauté garlic until fragrant. Add tomatoes, tomato paste, basil, oregano, and chili flakes. Simmer for 15–20 minutes until the sauce thickens.
3. Use a fork to scrape the cooked spaghetti squash into strands. Place the strands on a plate and top with the tomato basil sauce.
4. Garnish with fresh basil leaves if desired and serve hot.

This Spaghetti Squash with Tomato Basil Sauce is a guilt-free way to enjoy comfort food in January. The squash is light yet hearty, while the homemade sauce bursts with garden-fresh flavors. This recipe is perfect for those looking to maintain a balanced diet without sacrificing taste.

Asian-Inspired Tofu Stir-Fry

When you’re craving something vibrant and flavorful, this Asian-Inspired Tofu Stir-Fry is a fantastic low-fat dinner option. Tofu serves as a versatile protein source, and the mix of colorful vegetables adds crunch and essential vitamins. Tossed in a light soy-ginger sauce, this dish is quick to prepare and perfect for busy weeknights.

Ingredients

• For the Stir-Fry:
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 cup bell peppers (red, yellow, or green), sliced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 cup sliced mushrooms
  • 1 teaspoon sesame seeds (optional)
• For the Sauce:
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. In a non-stick skillet or wok, heat a splash of water or 1 teaspoon olive oil over medium heat. Sauté the tofu cubes until golden on all sides. Remove from the skillet and set aside.
2. In the same skillet, add all the vegetables and stir-fry for 5–7 minutes until tender-crisp.
3. Whisk together the sauce ingredients in a small bowl. Pour the sauce over the vegetables and bring to a simmer. Add the tofu back into the skillet and toss to coat.
4. Cook for an additional 2–3 minutes, allowing the sauce to thicken. Sprinkle sesame seeds on top if desired and serve hot.

This Asian-Inspired Tofu Stir-Fry is a flavorful, nutrient-packed meal that fits perfectly into a low-fat January meal plan. The tofu absorbs the soy-ginger sauce beautifully, while the variety of vegetables provides texture and color. Serve it as is or pair it with brown rice for a wholesome, balanced dinner.

Baked Herb-Crusted Cod with Lemon Asparagus

If you’re looking for a lean yet flavorful dinner, this Baked Herb-Crusted Cod with Lemon Asparagus is an excellent choice. Cod is a low-fat protein rich in omega-3s, while the roasted asparagus adds a fresh, zesty touch. This dish is perfect for January when you’re aiming for a lighter, wholesome meal to keep your health goals on track without compromising on taste.

Ingredients

• For the Cod:
  • 4 cod fillets (about 4 oz each)
  • 1 cup whole-grain breadcrumbs
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
• For the Asparagus:
  • 1 bunch asparagus, trimmed
  • 1 teaspoon olive oil
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix breadcrumbs, parsley, thyme, and garlic powder. Brush cod fillets with Dijon mustard, then press them into the breadcrumb mixture to coat evenly.
3. Place the cod on a parchment-lined baking sheet and bake for 15–18 minutes until the fish is flaky and golden.
4. On a separate baking sheet, toss asparagus with olive oil, lemon zest, salt, and pepper. Roast for 10–12 minutes until tender.
5. Serve the cod with the asparagus on the side, garnished with a wedge of lemon if desired.

This Baked Herb-Crusted Cod with Lemon Asparagus is a delightful, light dinner that feels elegant yet easy to prepare. The crunchy herb coating pairs beautifully with the tender cod, while the roasted asparagus adds a fresh, tangy flavor. A perfect choice for a healthy January meal that satisfies both taste buds and wellness goals.

Sweet Potato and Black Bean Chili

When the cold January evenings call for comfort food, this Sweet Potato and Black Bean Chili offers warmth without the guilt. This plant-based, low-fat chili is hearty, packed with fiber, and loaded with bold, smoky spices. Sweet potatoes provide natural sweetness, while black beans deliver protein and richness, making this a filling yet nutritious dinner option.

Ingredients

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 small onion, diced
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon salt
• Optional toppings: fresh cilantro, avocado slices, or a squeeze of lime

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3 minutes.
2. Add the diced sweet potato, smoked paprika, chili powder, cumin, and salt. Stir well and cook for another 2 minutes to toast the spices.
3. Stir in black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the sweet potatoes are tender.
4. Serve hot, garnished with cilantro, avocado, or lime juice if desired.

This Sweet Potato and Black Bean Chili is a heartwarming and nourishing dish that’s perfect for chilly January nights. With its rich blend of spices and wholesome ingredients, this meal proves that comfort food can also be healthy. Make a big batch to enjoy throughout the week for a satisfying and low-fat dinner.

Zucchini Noodles with Garlic Shrimp

Craving a pasta dish but want to keep it low-fat? Try this Zucchini Noodles with Garlic Shrimp recipe. Light, refreshing, and bursting with flavor, this dish swaps traditional pasta for zucchini noodles to reduce carbs and calories. The garlic shrimp adds a savory, protein-packed touch that makes this meal satisfying and ideal for a healthy January dinner.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 pound shrimp, peeled and deveined
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• Salt and pepper to taste
• 1 tablespoon chopped parsley

Instructions

1. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add shrimp, garlic, and red pepper flakes, and sauté for 3–4 minutes until the shrimp is pink and fully cooked. Remove and set aside.
2. In the same skillet, add the remaining olive oil and zucchini noodles. Sauté for 2–3 minutes until just tender.
3. Return the shrimp to the skillet and toss everything with lemon juice, salt, and pepper.
4. Garnish with parsley and serve immediately.

This Zucchini Noodles with Garlic Shrimp is a flavorful, low-fat dinner that’s as satisfying as it is healthy. The tender zucchini noodles and savory shrimp create a well-balanced dish that’s quick to prepare. Whether you’re looking for a light meal or a low-carb pasta alternative, this recipe fits perfectly into your January meal plan.

Mediterranean Chickpea and Vegetable Stew

Rich in plant-based protein and packed with vegetables, this Mediterranean Chickpea and Vegetable Stew is a low-fat dinner that doesn’t skimp on flavor. The robust spices and a touch of lemon bring warmth and brightness to a cold January evening. Simple to prepare and deeply satisfying, this stew is ideal for those seeking comfort without overindulgence.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 cup diced tomatoes (canned or fresh)
• 2 cups vegetable broth
• 1 teaspoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• Juice of ½ lemon
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3 minutes.
2. Stir in smoked paprika, cumin, and turmeric, cooking for 1 minute to toast the spices.
3. Add chickpeas, zucchini, bell pepper, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the vegetables are tender.
4. Stir in lemon juice, garnish with parsley, and serve hot.

This Mediterranean Chickpea and Vegetable Stew offers a comforting and nourishing meal for January. The combination of earthy spices, tender chickpeas, and vibrant vegetables ensures every bite is flavorful. Make it a staple in your dinner rotation for a warm, low-fat option that’s both hearty and healthy.

Cauliflower Fried Rice with Ginger Soy Sauce

A low-fat, low-carb twist on a takeout favorite, Cauliflower Fried Rice with Ginger Soy Sauce is a quick and easy dinner option. This dish swaps traditional rice for finely chopped cauliflower, keeping it light yet flavorful. The addition of vegetables and the savory soy-ginger sauce make this meal as satisfying as it is nutritious.

Ingredients

• 1 small head cauliflower, riced (about 4 cups)
• 1 cup frozen peas and carrots mix
• ½ cup chopped green onions
• 2 eggs, lightly beaten (or egg substitute for vegan)
• 1 teaspoon olive oil
• For the Sauce:
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon garlic, minced

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat. Add peas, carrots, and green onions, and cook for 3–4 minutes until softened.
2. Push the vegetables to one side and scramble the eggs in the other side of the skillet. Mix everything together once the eggs are cooked.
3. Add the cauliflower rice to the skillet and stir well. Cook for 5–7 minutes until tender but not mushy.
4. In a small bowl, whisk together soy sauce, sesame oil, ginger, and garlic. Pour the sauce over the rice mixture and toss to coat evenly.
5. Serve hot, garnished with additional green onions if desired.

This Cauliflower Fried Rice with Ginger Soy Sauce is a flavorful, guilt-free alternative to traditional fried rice. Packed with vegetables and seasoned with a zesty sauce, it’s a quick and versatile dish perfect for a low-fat January dinner.

Stuffed Bell Peppers with Quinoa and Spinach

These Stuffed Bell Peppers with Quinoa and Spinach are a delightful way to enjoy a wholesome, low-fat dinner. The colorful bell peppers serve as edible bowls, filled with a nutritious mixture of quinoa, spinach, and tomatoes. This dish is high in fiber and protein, making it perfect for a light yet filling January meal.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds scooped out
• 1 cup cooked quinoa
• 2 cups fresh spinach, chopped
• 1 cup diced tomatoes
• 1 small onion, diced
• 1 teaspoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion and spinach until the spinach wilts. Stir in cooked quinoa, diced tomatoes, Italian seasoning, garlic powder, salt, and pepper. Mix well.
3. Stuff the mixture into the hollowed-out bell peppers and place them upright in a baking dish.
4. Add a small amount of water to the bottom of the dish, cover with foil, and bake for 25–30 minutes until the peppers are tender.
5. Serve warm, garnished with a sprinkle of fresh parsley or grated Parmesan if desired.

These Stuffed Bell Peppers with Quinoa and Spinach are a colorful, nutrient-rich option for January dinners. The combination of tender bell peppers and a hearty quinoa filling is both satisfying and light, making it an ideal meal for maintaining healthy eating habits.

Lemon Herb Grilled Chicken with Steamed Broccoli

Light, zesty, and packed with flavor, Lemon Herb Grilled Chicken with Steamed Broccoli is a simple yet wholesome dinner perfect for January. The marinade infuses the chicken with a refreshing tang, while the broccoli adds a healthy dose of vitamins and fiber. This low-fat dish is an excellent option for a quick, nutritious, and satisfying meal to kickstart your healthy eating goals.

Ingredients

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
• For the Broccoli:
  • 2 cups broccoli florets
  • 1 teaspoon olive oil (optional)
  • Salt and pepper to taste

Instructions

1. Combine lemon juice, olive oil, oregano, garlic powder, salt, and pepper in a bowl. Marinate the chicken for at least 30 minutes.
2. Preheat a grill or grill pan over medium heat. Cook the chicken for 5–7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
3. Steam broccoli in a steamer or microwave until tender, about 4–5 minutes. Toss with olive oil, salt, and pepper if desired.
4. Serve the grilled chicken alongside the steamed broccoli for a complete, low-fat meal.

This Lemon Herb Grilled Chicken with Steamed Broccoli is a versatile, healthy dinner that’s easy to prepare. The zesty marinade enhances the natural flavor of the chicken, while the steamed broccoli provides a fresh, nutritious side. This meal is perfect for those looking to maintain a healthy balance in their January dinners.

Spaghetti Squash with Tomato Basil Sauce

If you’re craving pasta but want a low-fat alternative, this Spaghetti Squash with Tomato Basil Sauce is the perfect solution. Spaghetti squash is a light, nutritious substitute for traditional pasta, and the tomato basil sauce adds bold, savory flavors. This dish is not only healthy but also visually appealing and full of wholesome goodness.

Ingredients

• 1 medium spaghetti squash
• 1 cup tomato sauce (low-sodium or homemade)
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Bake for 40–45 minutes until tender.
2. Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomato sauce, dried basil, oregano, salt, and pepper. Simmer for 5–10 minutes.
3. Use a fork to scrape the cooked spaghetti squash into strands. Top with the tomato basil sauce and garnish with fresh basil.
4. Serve hot as a low-fat alternative to traditional pasta dishes.

This Spaghetti Squash with Tomato Basil Sauce is a delightful way to enjoy a healthy, comforting dinner in January. It’s light yet satisfying, offering the flavors of classic pasta without the extra calories. This dish is a great way to include more vegetables in your diet while keeping your meals delicious.

Teriyaki Salmon with Stir-Fried Snow Peas

For a dinner that’s as nutritious as it is delicious, try this Teriyaki Salmon with Stir-Fried Snow Peas. Rich in omega-3 fatty acids, salmon is a heart-healthy choice, and the homemade teriyaki glaze ensures bold flavor without excessive calories. Paired with crisp, stir-fried snow peas, this dish makes for a well-rounded and satisfying low-fat meal.

Ingredients

• For the Salmon:
  • 4 salmon fillets (about 4 oz each)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • ½ teaspoon garlic powder
• For the Snow Peas:
  • 2 cups snow peas
  • 1 teaspoon olive oil
  • 1 teaspoon sesame seeds (optional)
  • Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic powder. Brush the mixture onto the salmon fillets.
2. Place salmon on a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
3. Heat olive oil in a skillet over medium heat. Add snow peas and sauté for 3–4 minutes until crisp-tender. Season with salt, pepper, and sesame seeds if desired.
4. Serve the teriyaki salmon with the stir-fried snow peas on the side.

This Teriyaki Salmon with Stir-Fried Snow Peas is a flavorful, balanced dinner that’s perfect for January. The sweet and savory glaze enhances the natural richness of the salmon, while the crisp snow peas add a refreshing crunch. This dish is a fantastic way to enjoy a healthy, low-fat meal that feels indulgent.

Black Bean and Sweet Potato Tacos

These Black Bean and Sweet Potato Tacos are a vibrant, nutrient-packed dinner perfect for a low-fat January meal. Roasted sweet potatoes pair beautifully with seasoned black beans, creating a filling that’s hearty, flavorful, and satisfying. Topped with fresh garnishes, these tacos offer a guilt-free twist on a classic favorite.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 can (15 oz) black beans, rinsed and drained
• 1 teaspoon garlic powder
• 8 small corn tortillas
• Optional toppings: chopped cilantro, diced tomatoes, lime wedges, or salsa

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, and cumin. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
2. In a skillet, heat black beans with garlic powder and a pinch of salt over medium heat until warmed through.
3. Warm the tortillas in a dry skillet or microwave. Fill each tortilla with roasted sweet potatoes and black beans.
4. Top with your choice of garnishes and serve immediately.

These Black Bean and Sweet Potato Tacos are a flavorful, plant-based option for a low-fat dinner. They’re easy to prepare, full of nutrients, and customizable with fresh toppings. Enjoy them as a fun and colorful way to stick to healthy eating goals this January.

Cabbage Stir-Fry with Tofu and Ginger

Simple yet satisfying, this Cabbage Stir-Fry with Tofu and Ginger is a light and wholesome dinner option. Tofu provides plant-based protein, while cabbage and ginger create a warm, aromatic dish that’s perfect for January. This stir-fry is quick to prepare and delivers a delicious balance of textures and flavors.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 4 cups shredded green cabbage
• 1 medium carrot, julienned
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon grated fresh ginger
• 1 teaspoon olive oil
• ½ teaspoon sesame oil (optional)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown on all sides, about 6–8 minutes. Remove from skillet and set aside.
2. In the same skillet, add cabbage and carrots. Stir-fry for 5–7 minutes until softened but still slightly crisp.
3. Add soy sauce, ginger, and sesame oil, stirring to combine. Return tofu to the skillet and toss to coat.
4. Serve hot as a standalone dish or over steamed brown rice for a complete meal.

This Cabbage Stir-Fry with Tofu and Ginger is a light yet filling dinner that’s perfect for a January detox. Packed with fiber, protein, and a hint of spice, it’s a simple dish that brings comfort and nourishment to your evening meals.

Lentil and Spinach Soup

Warm, hearty, and nutritious, this Lentil and Spinach Soup is a low-fat dinner that’s perfect for cold January evenings. Lentils are an excellent source of plant-based protein and fiber, while spinach adds a boost of vitamins and minerals. This soup is flavorful, satisfying, and ideal for a healthy meal plan.

Ingredients

• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add lentils, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
3. Stir in chopped spinach and cook for 2–3 minutes until wilted. Adjust seasoning as needed.
4. Serve warm with a slice of whole-grain bread if desired.

This Lentil and Spinach Soup is a comforting and nourishing meal that’s perfect for January. It’s packed with protein, fiber, and flavor, making it an ideal choice for anyone seeking a healthy, low-fat dinner. This soup is sure to become a go-to recipe in your winter meal rotation

Note: More recipes are coming soon!