Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
I totally get it. Healthy eating isn’t always easy. Sometimes it can be more time consuming. It requires more planning so that you don’t resort to the drive-thru, take-out, or frozen pizza.
BUT. You must know that healthy eating can be simple! Healthy eating doesn’t require hours of chopping in the kitchen, extravagant recipes, soaking beans overnight, or standing over the stove as you wait an hour for brown rice to cook. I am guilty of spending a fair amount of time chopping (but simple tricks I’ll cover soon make that easier too!) and also enjoy extravagant cooking a times, but I too enjoy finding (and many days NEED) quick and easy meals that require little time in the kitchen.
Just because I’m a dietitian doesn’t mean that I too am not human. There are many days where I feel as though I would rather just order a pizza, go out for a (black-bean) burger, or some other not as healthy option as staying in and cooking. Don’t get me wrong, you need those breaks from the kitchen every once in awhile. But to help prevent falling back on going out too often, you need some quick, easy, and healthy options in your recipe book.
And I have just the one for you. One-Pot, Tomato Basil Lentil Pasta.
If you’re not sure if your family will go for lentil pasta. Don’t tell them it’s made of lentils.
I didn’t say lie. I just said don’t tell them. Once the dish is all complete, they won’t even notice! Then, when they go back for seconds, you can inform them they are enjoying pasta made from lentils. #nutritionwin
One-Pot, Tomato Basil Lentil Pasta
Recipe Adapted from: Tedi Sarah
Yields: About 4-5 servings
ingredients
12 ounces, red lentil or chickpea pasta (such as, Explore Cuisine* or Banza)
4 cups (32 ounces), low-sodium vegetable broth
1, 15 ounce can diced tomatoes, no-salt-added
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons oregano, dried
1/3 cup chopped fresh basil
salt & ground black pepper, to taste
*I found my lentil pasta from Costco. For those in southeastern Wisconsin, I have also seen it at Sendiks.
directions
In a medium-sized soup pot, add the pasta, broth, tomatoes, onion, garlic, and oregano.
Heat the pot until it begins to boil. Once boiling, cover, turn the heat to low and cook for about 10 minutes or until most of the liquid has been absorbed and the is pasta al-dente. Be sure to stir the pasta every few minutes.
Add the chopped basil. Stir. Taste test for flavor and add salt/pepper accordingly.
Serve with a side salad and you’ve got a winner!
