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 look out my office window (okay, more the playroom window than the office) and get excited about spring and summer coming. I look forward to warm walks, not bundling up to go out, dips in the swimming pool, grilling tons of vegetables, and all the wonderful things spring, summer, and fall bring to Wisconsin.
But, am I weird for being a little bummed about soup and chili season going away soon? Not that you can’t eat soup or chili in the warm weather, but there is something I don’t like about physically sweating because of the food I’m eating and not because it is spicy hot.
I love the ease of making a soup or a chili; making a double batch since it makes great leftovers and an easy lunch for the next day. Plus, it actually tastes good thawed from the frozen state. Sometimes, plant-based eating gets a little harder during the summer. Or, maybe not necessarily harder, but less diverse. (Of course, I’ll be here sharing recipes throughout the summer to make it easier! That’s what I’m here for.)
Am I right?
That’s why I knew I needed to get you this soup recipe before it warmed up to be a yucky humid 90-degree July day. I like warm weather, but I hate humidity (that’s why I called it ‘yucky’). However, I do love the fact that we have a swimming pool in the backyard!
I made this recipe twice last week and I’m making it again today for a get together with some co-workers from the cancer center. SO EASY! And made with all ingredients you may already have in your pantry. If not, get them at your next grocery visit and save then for the end of the week because canned beans, canned tomatoes, and bagged lentils have a long shelf life. (Find my best tips for menu planning, here!)
Hm, maybe I will be making it in the summer though. It’s too good not to.
Check back with me in a few months! 🙂
Join me next Friday (March 30th), for healthy snacking!
Heat a large pot to medium-high heat. Once heated, add the diced onion. Saute the onion until it becomes translucent, about 5-7 minutes. If the onions begin to stick, add 1 tablespoon of water or vegetable broth at a time, as needed. Once the onions are sauteed, add the carrots. Cook for approximately 3 minutes, allowing them to begin to soften and adding water or vegetable broth, as needed. Then, add the garlic. Cook until fragrant, about 30 seconds to 1 minute.
Next, add the tomatoes, lentils, black beans, chili powder, cumin, black pepper, smoked paprika, and vegetable broth. Stir and bring to a boil.
Once boiling, cover and reduce heat to a simmer and cook until the lentils and carrots are tender, about 25 minutes.
1 medium onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced finely
1, 14.5 ounce can, no-salt added petite diced tomatoes
1 cup red lentils (green or brown would work too)
1, 15 ounce can, organic or low-sodium black beans, drained & rinsed
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon smoked paprika
4 cups low-sodium vegetable broth
Salt, to taste, only if needed