
Lunch Ideas When It’s Cold: Warm and Comforting Meals
When the weather turns chilly, there’s nothing better than a warm and hearty lunch to keep you cosy. These comforting recipes are perfect for cold days and are packed with flavour and nutrition.
8 Warm Lunch Ideas for Cold Days
- Tomato and lentil soup
- Shepherd’s pie
- Chicken noodle soup
- Vegetable curry with naan bread
- Cheesy baked potatoes
- Beef stew with dumplings
- Mushroom risotto
- Roasted vegetable and halloumi bake
Recipe 1: Tomato and Lentil Soup

Ingredients:
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 cups chopped tomatoes (canned or fresh)
- 1 cup red lentils (rinsed)
- 4 cups vegetable stock
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot and sauté the onion and carrots for 5 minutes.
- Add the chopped tomatoes, lentils, vegetable stock, and cumin.
- Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
- Blend the soup until smooth (optional) and season with salt and pepper before serving.
Recipe 2: Shepherd’s Pie

Ingredients:
- 500g minced lamb
- 1 onion (diced)
- 2 carrots (diced)
- 1 tablespoon tomato paste
- 1 cup beef stock
- 4 large potatoes (peeled and mashed)
- 2 tablespoons butter
- 1/4 cup milk
- Salt and pepper to taste
Instructions:
- Preheat the oven to 190°C (375°F).
- Cook the minced lamb in a pan until browned. Remove any excess fat.
- Add onion, carrots, tomato paste, and beef stock. Simmer for 15 minutes.
- Spread the lamb mixture into a baking dish.
- Mix the mashed potatoes with butter and milk, then spread them over the lamb mixture.
- Bake for 20–25 minutes or until the top is golden brown.
Recipe 3: Chicken Noodle Soup

Ingredients:
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 carrots (sliced)
- 2 stalks celery (sliced)
- 1 litre chicken stock
- 1 cup shredded cooked chicken
- 100g egg noodles
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot and sauté the onion, carrots, and celery for 5 minutes.
- Pour in the chicken stock and bring to a boil.
- Add the shredded chicken and egg noodles, and cook for 7–8 minutes until the noodles are tender.
- Season with salt and pepper before serving.
Recipe 4: Vegetable Curry with Naan Bread

Ingredients:
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cups mixed vegetables (e.g., cauliflower, peas, carrots)
- 1 can coconut milk
- 2 tablespoons curry paste
- 1 teaspoon turmeric
- Fresh coriander for garnish
- Naan bread (for serving)
Instructions:
- Heat olive oil in a pan and sauté the onion until soft.
- Add the curry paste and turmeric, and cook for 1 minute.
- Stir in the mixed vegetables and cook for 5 minutes.
- Pour in the coconut milk, bring to a simmer, and cook for 10 minutes.
- Garnish with fresh coriander and serve with naan bread.
Recipe 5: Cheesy Baked Potatoes

Ingredients:
- 4 large potatoes
- 1 cup grated cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons chopped chives
- Salt and pepper to taste
Instructions:
- Preheat the oven to 200°C (400°F).
- Pierce the potatoes with a fork and bake for 45 minutes until tender.
- Cut the potatoes in half and scoop out some of the flesh.
- Mix the potato flesh with sour cream, half the cheese, salt, and pepper. Spoon back into the skins.
- Top with the remaining cheese and bake for 10 minutes. Garnish with chives before serving.
Recipe 6: Beef Stew with Dumplings
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Ingredients:
- 500g stewing beef (cubed)
- 1 onion (diced)
- 2 carrots (sliced)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 cup self-raising flour
- 50g butter
- Salt and pepper to taste
Instructions:
- Brown the beef in a pot and set aside.
- Sauté the onion and carrots, then add the beef, stock, and tomato paste. Simmer for 1 hour.
- Mix the flour and butter to form dumpling dough. Drop spoonfuls into the stew and cook for 20 minutes.
- Season with salt and pepper and serve hot.
Recipe 7: Mushroom Risotto
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Ingredients:
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 cup arborio rice
- 1/2 cup white wine
- 3 cups chicken or vegetable stock
- 1 cup mushrooms (sliced)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pan and sauté the onion until translucent.
- Add the arborio rice and stir for 2 minutes.
- Pour in the white wine and cook until absorbed.
- Add the stock, one ladle at a time, stirring continuously until each addition is absorbed.
- In a separate pan, sauté the mushrooms and add them to the risotto.
- Stir in Parmesan cheese and season with salt and pepper before serving.
Recipe 8: Roasted Vegetable and Halloumi Bake

Ingredients:
- 2 cups mixed vegetables (e.g., courgettes, peppers, red onions)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 200g halloumi (sliced)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 200°C (400°F).
- Place the mixed vegetables on a baking tray and drizzle with olive oil.
- Sprinkle with oregano, salt, and pepper, then roast for 15 minutes.
- Arrange the halloumi slices on top of the vegetables and roast for another 10 minutes until golden.
- Serve hot as a hearty lunch or light dinner.
Tips for Heating Meals on Cold Days
- Use Insulated Containers: Pack soups and stews in thermos flasks to keep them warm until lunchtime.
- Preheat Your Container: Rinse your thermos or insulated container with boiling water before adding food to retain heat longer.
- Batch Cook and Freeze: Prepare large portions of warm meals like stews or soups, freeze them, and reheat as needed.
- Add Bread or Crackers: Pair warm dishes with crusty bread or crackers for an extra layer of comfort.
You can purchase Deer & Oak kitchenware though our website at deerandoak.co.uk or through Amazon UK at amazon.co.uk