When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

Survivor/During Treatment |355 calories per serving|50 minute recipe

Colorful Lentil Soup

This content was last updated on May 4, 2020

This simple lentil soup is bursting with colors and flavors and is easy to prepare in one pot. Red lentils are a small, orange colored legume that are high in fiber and protein. The celery, carrots and zucchini also provide an abundance of fiber and nutrients that are helpful for head and neck cancer patients to keep the immune system strong and promote regular bowel movements. If your mouth is sore or irritated, you can omit the lime juice and reduce or omit the tomatoes.

YouTube video

Ingredients

1x
2x
3x
  • 3 Tbsp. extra-virgin olive oil
  • 1 medium yellow or white onion, finely diced
  • 1 garlic clove, pressed or minced
  • 1 celery stalk, thinly sliced
  • 2 medium carrots, peeled and sliced
  • 1 medium zucchini, diced
  • 1 tsp. salt, or to taste
  • 1 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1/2 tsp. dried thyme
  • 1 28 oz. can diced tomatoes, drained (use a smaller size can or omit, if mouth irritation)
  • 1 cup red lentils, rinsed well
  • 3 cups low sodium vegetable broth
  • 2 cups water
  • Black pepper, to taste
  • 1 cup baby kale or spinach, chopped
  • Juice of 1/2 a lime, or to taste (omit if mouth sores are present)
  • Salt and pepper, to taste
Makes 4 servings. Per serving: 355 calories, 13 g total fat (2 g saturated fat), -1 mg cholesterol, 46 g carbohydrates, 20 g protein, 17 g dietary fiber.

Directions

  1. Warm olive oil in large pot over medium heat. Add onion and garlic, stirring occasionally until onions have softened, about 5 minutes.
  2. Meanwhile, dice and slice celery, carrots and zucchini. Add to onion mixture. Add salt, turmeric, cumin and thyme.
  3. Stir often and cook until fragrant, about 5 minutes.
  4. To the pot, add tomatoes, lentils, broth, water and pepper, to taste. Bring to a boil and then lower heat and simmer, partially covered.
  5. Cook for 20 to 30 minutes, or until lentils are tender but still hold their shape.
  6. Add the chopped greens. Cook for about 2 minutes, or until greens have wilted.
  7. Remove pot from heat and stir in lime juice. Season with salt and pepper, to taste. Serve immediately.

Notes

Recipe in partnership with Cancer Support Community.

Cacner support community

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.

Close