Lupus Nephritis Uncovered: Symptoms, Diet Tips, and More

5 Lupus Nephritis Dinner Recipes: Fast, Easy Meal Prep Options

Written and medically reviewed by Lisa Booth, RDN

Posted on February 3, 2025

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Key Takeaways

Managing lupus nephritis requires thoughtful dietary choices to support kidney function and overall health.

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Managing lupus nephritis often requires thoughtful dietary choices to support your overall health and kidney function. Lupus nephritis is a complication of systemic lupus erythematosus (SLE, the most common form of lupus). In the case of lupus nephritis, the immune system attacks your kidneys. The kidneys play a crucial role in filtering waste, balancing electrolytes (minerals that help your body function), and maintaining protein levels in the blood.

Healthy eating can help reduce kidney strain, manage complications, and boost well-being. This article offers five fast, easy-to-make dinner recipes tailored for individuals managing lupus nephritis. These meals can also be prepped ahead of time to help reduce stress. Be sure to talk with your doctor or dietitian about the best meal plan to support your kidney health, as individual needs vary.

Healthy Eating for Lupus Nephritis

When managing lupus nephritis, focus on the kidney-friendly diet tips discussed below, along with your doctor’s or dietitian’s recommendations. If you’re on dialysis treatment, you may need to follow specific nutrient and fluid guidelines.

Controlling your sodium intake may help reduce lupus nephritis symptoms like high blood pressure and water retention.

Cut Back on Sodium

Consuming less sodium (salt) is important for people with kidney problems. Controlling your sodium intake may help reduce lupus nephritis symptoms such as hypertension (high blood pressure) and water retention. Use herbs or spices instead of salt, opt for low-sodium packaged products, and try to cook at home as often as possible.

Watch Your Protein Intake

Eating too much protein may put strain on the kidneys, which filter out protein’s by-products. To reduce your kidneys’ work, have smaller portions of meat and opt for plant-based protein sources such as beans, nuts, seeds, and tofu. Your doctor will let you know if you should follow a specific low-protein diet.

Consider Limiting Potassium and Phosphorus

If you have severe kidney disease, your body may have trouble handling minerals such as phosphorus and potassium. Your doctor can run tests to check this for you. If you need to cut back on phosphorus, try eating fewer dairy products and processed foods while adding more fruits and vegetables. To limit potassium, swap out processed meats and choose lower-potassium options such as plant-based milk versus cow’s milk and rice or cauliflower instead of potatoes.

Below are five simple dinner recipes to help you feel your best when living with lupus nephritis.

1. Quick Chicken Dinner

Skinless chicken breast provides lean protein to avoid overburdening the kidneys. Lemon juice and herbs add flavor without extra sodium. The steamed vegetables — zucchini, carrots, and green beans — are low to moderate in potassium.

Lemon-Herb Grilled Chicken With Steamed Veggies

Servings: 4 | Start to finish: 45 minutes

Ingredients

Juice of 2 lemons
2 tablespoons olive oil
1 teaspoon dried thyme or 2 teaspoons fresh parsley (optional)
4 skinless chicken breasts (4 to 6 ounces each)
2 cups sliced zucchini
2 cups chopped carrots
2 cups green beans

Instructions

In a large bowl, combine the lemon juice, oil, and thyme or parsley (if using). Add the chicken to the marinade, and let it sit for 15 to 30 minutes.
Heat a grill or grill pan over medium heat. Grill the chicken for 5 to 6 minutes per side or until fully cooked (an internal temperature of 165 F).
Meanwhile, add about an inch of water to a pot with a lid and insert a steamer basket. Bring the water to a boil. Place the zucchini, carrots, and green beans in the basket, cover, and reduce the heat to medium. Steam the vegetables until tender, 5 to 7 minutes.
Serve the grilled chicken alongside the steamed vegetables.

Note

This recipe is moderate in protein and low in sodium and potassium.

2. Simple, Savory Shrimp

Shrimp is a low-fat, high-quality protein that’s gentle on the kidneys when eaten in moderation. Rice noodles are low in potassium, making them a good choice for kidney health. Using low-sodium soy sauce or coconut aminos helps keep sodium levels in check, which is important for managing blood pressure.

Garlic-Shrimp Stir-Fry With Rice Noodles

Servings: 4 | Start to finish: 25 minutes

Ingredients

8 ounces rice noodles
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
2 cups shredded cabbage
1 cup diced bell peppers
2 tablespoons low-sodium soy sauce or coconut aminos
1 teaspoon ground ginger (optional)

Instructions

Cook the noodles according to package instructions. Drain and set aside.
Meanwhile, in a large skillet over medium, heat the oil. Add the shrimp and cook until pink, 3 to 4 minutes. Remove from the skillet and set aside.
Add the cabbage and peppers to the skillet and stir-fry for 4 to 5 minutes. Add the soy sauce or coconut aminos and the reserved noodles, tossing to combine.
Return the shrimp to the skillet, sprinkle with the ginger (if using), mix, and serve warm.

Note

This recipe is moderate in protein and low in sodium and phosphorus.

3. Versatile Stir-Fried Rice

In this kidney-friendly recipe, using white rice instead of brown reduces both potassium and phosphorus content. Opting for low-sodium soy sauce makes this a healthier alternative to takeout. For a plant-based option, simply replace the egg with tofu.

Vegetable Stir-Fried Rice With Egg

Servings: 4 | Start to finish: 25 minutes

Ingredients

2 tablespoons olive oil
1 cup diced zucchini
1 cup diced carrots
1 cup diced bell peppers
2 large eggs, beaten
3 cups cooked white rice
2 tablespoons low-sodium soy sauce or coconut aminos

Instructions

In a large skillet over medium, heat the oil. Add the zucchini, carrots, and peppers and cook until tender, stirring frequently, 5 to 6 minutes.
Push the vegetables to one side of the skillet. Pour the eggs into the empty side and scramble until fully cooked.
Add the rice and soy sauce or coconut aminos to the skillet. Combine all the ingredients and cook until heated through, 3 to 4 minutes.

Note

This recipe is moderate in protein and low in sodium and phosphorus.

4. Fast, Filling Pumpkin Soup

This comforting and flavorful soup makes for a quick and satisfying meal. You can double the batch and store extras in the freezer for future meals. To enjoy the soup again, thaw overnight in the fridge, then gently reheat on the stovetop over low heat or in the microwave.

Creamy Pumpkin Soup

Servings: 5 cups | Start to finish: 30 minutes

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
1 tablespoon packed brown sugar
½ teaspoon ground cinnamon (optional)
½ teaspoon ground nutmeg (optional)
⅛ teaspoon ground white pepper
1 (15-ounce) can pumpkin
1 cup no-salt-added vegetable broth
¼ teaspoon salt (optional)
1 cup full-fat coconut milk (see note)

Instructions

In a medium pot over medium, heat the oil. Add the onion and cook until softened, stirring frequently, 3 to 5 minutes.
Add the brown sugar, cinnamon (if using), nutmeg (if using), and white pepper. Cook until the spices bloom, about 1 minute.
Add the pumpkin, broth, and salt (if using). Stir to combine, bring to a boil, and then reduce and simmer for 15 to 20 minutes.
Add the coconut milk and stir until smooth. Using an immersion blender or regular blender, blend until creamy.

Note

This recipe is low in protein, sodium, and phosphorus.
Using lite coconut milk or cow’s milk instead of full-fat coconut milk will change the potassium and phosphorus content.

5. Hearty Veggie-Packed Soup

This hearty, low-calorie soup is also low in sodium, potassium, and phosphorus. While it simmers, take advantage of the time to tidy up the kitchen or prepare meals for the week ahead.

Minestrone With Zucchini, Carrots, and Elbow Macaroni

Servings: 9 | Start to finish: 45 minutes

Ingredients

2 tablespoons olive oil
½ large onion, diced
2 large stalks celery, diced
1 (14.5-ounce) can no-salt-added green beans, rinsed and drained
1 large carrot, shredded
½ cup chopped zucchini
4 cups low-fat, low-sodium chicken broth
1 teaspoon dried oregano (optional)
1 teaspoon ground black pepper
1½ cups elbow macaroni (dry)

Instructions

In a large pot over medium, heat the oil. Add the onion and cook until softened, 2 to 3 minutes.
Add the celery, green beans, carrot, and zucchini. Cook until the vegetables begin to soften, about 5 minutes.
Pour in the broth, and then stir in the oregano (if using) and black pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Add the macaroni and cook for 8 to10 minutes or as directed on the package.

Note

This recipe is low in sodium, potassium, and phosphorus.

Check With Your Doctor Before Changing Your Diet

Managing lupus nephritis requires regular check-ins with your healthcare provider to stay on top of your overall health. Consult your doctor or dietitian before adding new foods or drinks to your diet, especially if you’re unsure about recommended amounts. They can also guide you on medications and potential interactions with foods or supplements to ensure your diet works safely with your treatment plan.

Talk With Others Who Understand

MyLupusTeam is the social network for people with lupus and lupus nephritis and their loved ones. On MyLupusTeam, more than 234,000 members come together to ask questions, give advice, and share their stories with others who understand life with this condition.

Do you have any go-to recipes to make when managing lupus nephritis? What do you eat to keep your kidneys healthy? Share your experience in the comments below, or start a conversation by posting on your Activities page.

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