Maintaining proper nutrition during treatment for diseases like head and neck cancer can help reduce side effects, improve healing, as well as support immune health, explained Kanisha Parikh, a dietitian at John Theurer Cancer Center, part of Hackensack Meridian Health in New Jersey.

In this cooking demonstration, Parikh shares how to prepare a lentil tomato soup designed to help patients manage common side effects from treatment, such as taste changes, nausea, painful swallowing and mouth sores.

“This recipe is packed with flavor from ingredients like tomatoes, lemon juice, and warming spices such as cumin, coriander, smoked paprika and cinnamon,” Parikh said. “The lentils provide protein, and ingredients like olive oil and whole milk add calories and healthy fats to help prevent unintentional weight loss.”

For patients with more severe swallowing issues, Parikh recommended pureeing the soup with an immersion or countertop blender. The soup can also be frozen in advance for convenience on days when cooking feels difficult.

Adding calorie-dense foods like avocado, Greek yogurt, peanut butter or olive oil to meals is another helpful way to maintain strength during treatment, Parikh noted.

How To Make Creamy Lentil Soup!

Creamy Lentil Soup Recipe

Ingredients:

2 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped
1 carrot, chopped
1 tsp salt
½ tsp ground coriander
½ tsp ground cumin
½ tsp paprika
¼ tsp ground cinnamon
¼ tsp black pepper
1 tbsp sugar
1 tbsp minced garlic
1 tbsp tomato paste
3 cans (14.5 oz each) diced tomatoes
1 cup red lentils, rinsed and drained
4 cups vegetable broth
1¼ cups water
1 cup milk
Juice of 1 medium lemon

Directions:

Heat olive oil in a large saucepan or Dutch oven over medium heat.

Add the onion, bell pepper, and carrot. Cook until softened, about 5 to 7 minutes.

Stir in the coriander, cumin, paprika, cinnamon, salt, pepper, sugar, garlic and tomato paste. Cook for 1 to 2 minutes until fragrant.

Add the lentils, diced tomatoes, vegetable broth, and water. Bring to a simmer and cook for 15 to 20 minutes, stirring occasionally.

Carefully puree the soup using an immersion blender or regular blender until smooth.

Stir in the lemon juice and milk. Season with additional salt to taste.

Serve warm and enjoy.

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