These 30+ Healthy Pantry Recipes are your ticket to quick, wholesome meals bursting with flavor and texture. Think crispy roasted chickpeas, creamy lentil soups, and hearty grain bowls—all made with simple, shelf-stable ingredients.
In just 45 minutes, you can whip up dishes that are as nourishing as they are satisfying, perfect for busy weeknights or lazy weekends.
Each recipe balances vibrant spices, rich sauces, and satisfying crunch, creating meals that feel indulgent yet light. From zesty lemon-infused quinoa to smoky spiced beans, these dishes prove healthy eating doesn’t mean sacrificing taste.
With minimal prep and cook time, you’ll enjoy restaurant-quality meals without leaving your kitchen.
Pantry Staples for a Flavorful Lentil Soup
- 2 tablespoons coconut oil (or substitute with olive oil)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons minced ginger (fresh or jarred)
- 1 tablespoon mild curry powder (adjust to taste)
- ¼ teaspoon crushed red pepper flakes (more for extra heat)
- 1 28-ounce can fire-roasted diced tomatoes
- 1 cup dried French green lentils, rinsed and drained
- 2½ cups water (plus extra for adjusting consistency)
- 1 14-ounce can full-fat coconut milk
- ½ teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- ½ cup diced cilantro (optional, for garnish)
- 2 tablespoons fresh lime juice (about 1 lime)
Step-by-Step Instructions for a Hearty Soup
- Heat the oil: In a large pot over medium heat, warm the coconut oil. Add the chopped onion and a pinch of salt. Cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low if needed.
- Add aromatics: With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes. Cook, stirring, until fragrant, about 2 minutes.
- Combine main ingredients: Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Stir to combine.
- Simmer: Bring the mixture to a boil, then cover and reduce to a simmer. Cook, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If the soup is too thick, stir in ½ to 1 cup more water to reach your desired consistency.
- Finish with fresh flavors: Stir in the cilantro and lime juice. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and store: Serve warm. Store leftovers in the fridge for up to 4 days. If the soup thickens in the fridge, add a little water while reheating to adjust consistency. This soup also freezes well.
Perfect Pairings: Serving Suggestions
This hearty lentil soup pairs beautifully with warm naan bread or fluffy basmati rice for a complete meal. For a lighter option, serve it alongside a crisp green salad with a tangy vinaigrette. A dollop of plain yogurt or a sprinkle of toasted coconut flakes can add a creamy or crunchy contrast to each bite.
Make It Your Own: Recipe Variations
Swap French green lentils for red lentils for a quicker cooking time and creamier texture. If you prefer a spicier kick, double the red pepper flakes or add a diced jalapeño with the onions. For a protein boost, stir in cooked chickpeas or shredded chicken before serving. You can also experiment with different herbs like parsley or mint instead of cilantro.
Save Time: Prep-Ahead Tips
Chop the onion, garlic, and ginger in advance and store them in the fridge for up to 2 days. Rinse and drain the lentils the night before to save time. If you’re short on time, use pre-minced garlic and ginger from the jar—just adjust the quantities to taste.
Freeze and Reheat Like a Pro
This soup freezes beautifully for up to 3 months. Portion it into airtight containers or freezer bags, leaving a little space for expansion. To reheat, thaw it overnight in the fridge or warm it directly from frozen in a pot over low heat, adding a splash of water or broth to restore the perfect consistency.
Essential Equipment Notes
A large, heavy-bottomed pot is ideal for even cooking and preventing the soup from sticking. A wooden spoon works best for stirring, and a sharp chef’s knife will make prepping the onion, garlic, and ginger a breeze. If you’re using canned coconut milk, a can opener is a must—shake the can well before opening for a smooth, creamy texture.
30+ Healthy Pantry Recipes
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons minced ginger
- 1 tablespoon mild curry powder
- ¼ teaspoon crushed red pepper flakes, more to taste
- 1 28-ounce can fire roasted diced tomatoes
- 1 cup dried French green lentils, rinsed and drained
- 2½ cups water
- 1 14-ounce can full-fat coconut milk
- ½ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ cup diced cilantro
- 2 tablespoons fresh lime juice
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
- Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.
- Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it until you reach your desired soup consistency. This soup also freezes well.