BHealthy Blog

Our Favorite Winter Vegetarian Recipes

Winter vegetarian recipes from Baptist Health
A healthy, happy winter starts with healthy, comforting recipes, and at Baptist Health, we have a few favorites. Learn more about the winter vegetarian recipes we plan on enjoying all season long.

Tomato Garlic Lentil Bowls

Recipe from Taste of Home. This winter vegetable recipe features protein-rich lentils and antioxidant-packed tomatoes to create a meal that’s both hearty and healthy.


1 tbsp olive oil 2 medium onions, chopped 4 garlic cloves, minced 2 cups dried brown lentils, rinsed 1 tsp salt 1/2 tsp ground ginger 1/2 tsp paprika 1/4 tsp pepper 3 cups water 1/4 cup lemon juice 3 tbsp tomato paste 3/4 cup fat-free plain Greek yogurt Optional: Chopped tomatoes and minced fresh cilantro


Heat oil over medium-high heat in a large saucepan. Then, sauté onions for 2 minutes. Add the minced garlic and cook for another minute. Stir in lentils, all seasonings and water, and bring to a boil. Reduce the heat and let the lentils simmer, covered, until tender, roughly 25-30 minutes. Once the lentils are done, stir in the lemon juice and tomato paste until heated through. Serve with yogurt. You can also add chopped tomatoes and cilantro, if desired.

Slow-Cooker Minestrone

Recipe from Taste of Home As temperatures drop, this slow-cooker minestrone soup is the perfect seasonal vegetarian winter recipe for a warm, comforting meal.


1 carton (32 ounces) vegetable or chicken stock 3 cups V8 or tomato juice 2 cups water 2 medium potatoes, peeled and chopped 2 celery ribs, chopped 2 medium carrots, chopped 1 can (14-1/2 ounces) diced tomatoes, undrained 1 medium onion, chopped 3 garlic cloves, minced 2 bay leaves 1 tbsp Italian seasoning 1 tsp salt 1/2 tsp pepper 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) cannellini beans, rinsed and drained 1 can (14-1/2 ounces) cut green beans, drained 1 small zucchini, chopped 1 cup uncooked ditalini or other small pasta Grated Parmesan cheese, optional


Combine the first 13 ingredients – from the carton of chicken or vegetable stock to the pepper – in a 5- or 6-qt. slow cooker. Cover and cook on low until vegetables are tender, which should be 6-8 hours, then stir in the rest of the ingredients. Cook the soup on high, covered, until pasta is tender, which should take another 30 minutes. Discard bay leaves. Serve hot, topped with grated Parmesan cheese if desired.

Veggie Fajitas

Recipe from Taste of Home This veggie-packed take on a classic Mexican dish comes together quickly, helping you get a healthy dinner on the table in a matter of minutes.


1 small zucchini, thinly sliced 1 medium yellow summer squash, thinly sliced 1/2 pound sliced fresh mushrooms 1 small onion, halved and sliced 1 medium carrot, julienned 1 tsp salt 1/2 tsp pepper 1 tbsp canola oil 8 flour tortillas (8 inches), warmed 2 cups shredded cheddar cheese 1 cup sour cream 1 cup salsa


Sauté the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes in a large cast-iron or other heavy skillet. Once the vegetables are cooked, use a slotted spoon to place about 1/2 cup vegetable mixture down the center of each tortilla. Top each fajita with toppings such as cheese, sour cream and salsa to your taste, then fold in the sides and serve. Want more healthy recipes? You can catch up on our latest Eat Well blogs or find more healthy recipes in our health library. Our online health library is full of breakfast, lunch, dinner, snacks and desserts that will satisfy even the pickiest eaters.