15 Lazy Fall Lunch Recipes

When the air turns crisp and the leaves begin to change, our cravings shift from light summer salads to warm, comforting meals. But just because we want something cozy doesn’t mean we want to spend hours in the kitchen, especially during a busy workday. That’s where these lazy fall lunch recipes come in. From hearty soups and chilis to simple sandwiches and salads, these 15 recipes are designed to be easy to make, full of fall flavors, and perfect for a midday meal.

1. Butternut Squash Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve.

2. Turkey Apple Cheddar Sandwich

Ingredients:

• 2 slices of whole grain cranberry walnut bread
• 3–4 oz. lower sodium turkey breast
• 2 slices of white cheddar cheese
• 5–7 rings of red onion
• 5–7 thinly sliced apples or pears
• Handful of arugula
• 1–2 tablespoons honey mustard

Instructions:

1. Layer the slices of cheddar onto the bread and toast to allow the cheese to melt and the bread to toast.
2. Spread each side with honey mustard then layer arugula on one side.
3. Place thinly sliced apples or pears on the other side of the bread on top of the melted cheddar and honey mustard.
4. On top of the apples, layer turkey then onions.
5. Sandwich the bread together, slice in half and enjoy!

3. Instant Pot Veggie Chili

Ingredients:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 medium sweet potatoes, peeled and chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon salt
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon granulated sugar (optional)

Instructions:

1. Set a 6-quart Instant Pot to the high sauté setting. Add the olive oil. Once hot, add the onion and cook until softened, about 5 minutes.
2. Add the sweet potatoes, bell pepper, garlic, chili powder, cumin, and chipotle chili powder. Cook for 1 minute, stirring constantly.
3. Pour in half of the vegetable broth and scrape any browned bits from the bottom of the pot. Stir in the remaining broth and the quinoa. Pour the tomato sauce on top, but do not stir.
4. Cover and seal the Instant Pot. Cook on high pressure for 8 minutes. When the cooking time is complete, immediately release the pressure.
5. Stir in the beans and sugar (if using). Let the chili rest for a few minutes to thicken. Serve hot with your favorite toppings.

4. Quinoa, Broccoli & Apple Salad

Ingredients:

• ½ cup dry quinoa
• ¾ cup water
• ⅓ cup toasted nuts (walnuts and almonds work well)
• 3 cups chopped broccoli
• 1 medium honeycrisp apple
• 1 small lemon
• ⅓ cup crumbled feta cheese

Healthy Honey Mustard Dressing:

• 2 ½ TBSP extra virgin olive oil
• 1 TBSP apple cider vinegar
• 1 TBSP dijon mustard
• ½ TBSP honey
• ¼ tsp sea salt
• ⅛ tsp freshly ground black pepper

Instructions:

1. Rinse and drain quinoa. In a small pot, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 13 minutes, or until the liquid is absorbed. Fluff with a fork and let it cool.
2. While the quinoa is cooking, toast the nuts in a dry skillet over medium heat until fragrant.
3. In a small jar, combine all the dressing ingredients and shake well.
4. Finely chop the broccoli. Dice the apple and toss with the juice of one small lemon.
5. In a large bowl, combine the cooled quinoa, broccoli, apple, and feta. Pour the dressing over the salad and toss to combine. Top with the toasted nuts.

5. Creamy Mushroom Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 pound white button mushrooms, stemmed and sliced
• 8 ounces cremini mushrooms, stemmed and sliced
• 2 garlic cloves, grated
• ¼ cup dry white wine
• 3 cups vegetable broth
• 1 tablespoon tamari
• 1 tablespoon fresh thyme leaves
• ½ cup heavy cream or creme fraîche (optional)
• Chopped fresh parsley, for garnish

Instructions:

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.
2. Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
3. Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
4. Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through. Season to taste.
5. Ladle into bowls and serve topped with fresh parsley and thyme.

6. Spicy Pumpkin Soup

Ingredients:

• 1 pumpkin (about 1.5-2kg)
• 1 tbsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½-1 tsp chilli flakes or powder
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1-inch piece of ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 900ml veg stock
• 100ml double cream or crème fraiche

Instructions:

1. Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half, remove the seeds, and cut into wedges. Toss with the garam masala, 1 tsp each of the coriander and cumin, and 2 tbsp of the oil. Roast for 40-45 mins until soft.
2. Heat the remaining 1 tbsp of olive oil in a large saucepan and fry the onion for 10 mins until soft. Add the ginger, garlic, and remaining spices and chilli flakes, and fry for a few more minutes.
3. Pour in the stock and bring to a simmer. Scoop the pumpkin flesh from the skins and add to the stock. Remove from the heat and blend until smooth.
4. Return to the heat, stir in the cream, and bring to a gentle simmer. Season to taste and serve.

7. Fig, Burrata & Prosciutto Tartine

Ingredients:

• 4 slices of sourdough
• Olive oil, for drizzling
• 2 tbsp fig chutney
• 2 x 100g balls burrata, drained
• 8 slices of prosciutto or parma ham
• 4-6 ripe figs, roughly torn or halved
• Handful of thyme or oregano, leaves picked
• Balsamic vinegar, to serve

Instructions:

1. Drizzle each side of the bread with a little olive oil, then toast in a griddle pan or under the grill for 2 mins on each side, until golden brown.
2. Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces.
3. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.

8. Hearty Pasta Soup

Ingredients:

• 1 tbsp olive oil
• 2 carrots, chopped
• 1 large onion, finely chopped
• 1l vegetable stock
• 400g can chopped tomatoes
• 200g frozen mixed peas and beans
• 250g pack fresh filled tortellini (spinach and ricotta is a good choice)
• Handful of basil leaves (optional)
• Grated parmesan (or vegetarian alternative), to serve

Instructions:

1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan.

9. Seeded Bagel Tuna Melt

Ingredients:

• 4 mixed seed bagels
• 200g can tuna in spring water, drained
• 1 tbsp mayonnaise
• Juice of 1 lemon
• 1 bunch spring onion, roughly chopped
• 1 tomato, sliced into thin rounds
• Handful of grated mature cheddar

Instructions:

1. Heat the grill. Split open the bagels, lay them on a baking sheet, then toast both sides until golden.
2. In a bowl, mix the tuna, mayonnaise, lemon juice, and spring onions. Season to taste.
3. Spread the tuna mix over the bottom half of each bagel and top with tomato slices. Sprinkle with cheddar, then grill for 1 min until melted. Finish with the bagel tops and serve.

10. Fall Harvest Barley Bowl

Ingredients:

• 2 large handfuls arugula
• 1/2 cup cooked pearl barley
• 1/2 cup roasted sweet potatoes
• 1/2 cup canned chickpeas, drained & rinsed
• 1 small apple, thinly sliced or diced
• 10 rings thinly sliced red onion
• 1–2 tablespoons apple pie-spiced candied pecans (or regular pecans)
• 1–2 tablespoon dried cranberries
• 1–2 tablespoons crumbled goat cheese
• Salt & pepper, to taste
• Olive oil & apple cider vinegar to dress

Instructions:

1. Combine all ingredients in a bowl and enjoy!

11. Boursin Cheese Baked TikTok Pasta

Ingredients:

• 2 (5.2 ounce) packages Boursin Cheese (Garlic and Herb)
• 2 pints Cherry or Grape Tomatoes
• 3 to 4 Tablespoons Extra Virgin Olive Oil
• 4 Garlic Cloves, minced
• Salt and Pepper
• 1/2 teaspoon Red Pepper Flakes
• 10 to 16 ounces Pasta
• 1/4 cup Fresh Basil
• 1 cup Fresh Baby Spinach, optional
• 1/2 cup Freshly Grated Parmesan Cheese

Instructions:

1. Preheat oven to 375 degrees. Place the two rounds of Boursin cheese and tomatoes into a 9 x 13 baking dish. Drizzle with olive oil, a generous amount of salt and pepper, garlic, and red pepper flakes.
2. Bake for 30-35 minutes.
3. While baking, cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
4. Once the tomatoes are done roasting, toss with cooked pasta and reserved pasta water. Sprinkle with fresh basil, spinach (if using), and parmesan cheese.

12. Butternut Squash Mac and Cheese

Ingredients:

• 1 large butternut squash
• 2 shallots, roughly chopped
• 1 pound shell pasta
• ¼ cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground sage
• ⅛ teaspoon nutmeg
• Freshly ground black pepper
• 1 cup unsweetened almond milk
• 4 ounces sharp cheddar cheese, grated
• 4 ounces Gruyere cheese, grated
• ¼ cup grated pecorino or Parmesan cheese
• ½ cup panko breadcrumbs

Instructions:

1. Preheat the oven to 400°F. Halve the squash lengthwise and scoop out the seeds. Place it cut-side-up on a baking sheet with the shallots. Drizzle with olive oil and season with salt and pepper. Roast for 40-60 minutes, or until tender.
2. Cook the pasta according to package directions, reserving 1 ½ cups of the starchy pasta water.
3. Scoop 2 cups of the roasted squash flesh into a blender. Add the roasted shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Add the reserved pasta water and blend until smooth.
4. In the empty pasta pot, warm the almond milk over medium heat. Add the squash puree and stir to combine. Gradually whisk in the cheeses until the sauce is smooth and creamy. Add the cooked pasta and stir to coat.
5. Transfer to a baking dish and top with panko. Broil for 1-3 minutes, until the topping is crisp. Let stand for 15 minutes before serving.

13. Beet Salad with Goat Cheese

Ingredients:

• 4 to 5 medium beets
• Extra-virgin olive oil, for drizzling
• 2 cups salad greens, arugula or spring mix
• ½ shallot, thinly sliced
• ½ green apple, thinly sliced
• ¼ cup toasted walnuts
• 2 ounces goat cheese, torn
• Microgreens, optional
• Balsamic Vinaigrette
• Flaky sea salt
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 400°F. Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper. Roast for 40-90 minutes, or until tender. Once cool, peel the beets and slice them into rounds.
2. Assemble the salad with the greens, shallots, apples, beets, walnuts, and goat cheese. Drizzle with balsamic vinaigrette, season with salt and pepper, and serve.

14. Gourmet Mushroom Risotto

Ingredients:

• 6 cups chicken broth, or as needed
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 medium shallots, diced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 tablespoons butter
• 3 tablespoons finely chopped chives
• ⅓ cup freshly grated Parmesan cheese
• sea salt and freshly ground black pepper to taste

Instructions:

1. Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl.
2. Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice and cook, stirring, until coated with oil, about 2 minutes.
3. Pour in wine, stirring constantly until absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring until absorbed, until the rice is tender and creamy.
4. Remove from heat and stir in the cooked mushrooms, butter, chives, and Parmesan cheese. Season with salt and pepper.

15. Cedar Planked Salmon

Ingredients:

• 3 (12-inch) untreated cedar planks
• ⅓ cup soy sauce
• ⅓ cup vegetable oil
• 1 ½ tablespoons rice vinegar
• 1 teaspoon sesame oil
• ¼ cup chopped green onions
• 1 tablespoon grated fresh ginger
• 1 teaspoon minced garlic
• 2 (2-pound) salmon fillets, skin removed

Instructions:

1. Soak cedar planks for at least 1 hour in warm water.
2. Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish. Place salmon fillets in the mixture and marinate for at least 15 minutes.
3. Preheat an outdoor grill for medium heat. Place planks on the grill and heat until they start to smoke.
4. Place salmon on the planks and grill for about 20 minutes, or until it flakes easily with a fork.

Enjoy these lazy but delicious fall lunch recipes that are sure to warm you up and keep you satisfied all season long!