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peer support for physicians and medical students:Β Physician Support Line
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Lentil vegetable soup became one of my favorite healthy meals to make during medical school, and I still make it from time to time today. Β It is easy to make in bulk, so you can easily get multiple meals out of a single pot and avoid having to cook every day. Β Just store any leftovers in your fridge and reheat when you’re ready to eat again! Β It also does not require much prep or cooking time, so even a busy medical student can find time to make it. Β On top of that, the ingredients are inexpensive, so even a medical trainee on a budget can likely afford them. Β The recipe is below. Β It is naturally vegan and gluten free, but you can certainly add meat, seafood, crackers, or other additional ingredients if you’d like.
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prep time: 5 to 10 minutes (maybe less if the vegetables are pre-sliced)
cooking time: about 25 minutes
servings: about 8
ingredients: 64 fl oz (2 quarts) of vegetable juice, 1 can (13.5 fl oz) of coconut milk, 1 pound of mushrooms (any kind), 1/2 pound of dried lentils, 2 bunches of scallion green onions, 2 pounds of a vegetable of your choice (I like to use bok choy, kale, spinach, or broccoli.), black pepper to flavor (optional), a few drops of sesame oil to enhance flavor (optional)
cooking directions: Pour the vegetable juice into a large pot and bring to a boil. Β Slice the vegetables into small pieces if they are not pre-sliced. Β Add the lentils and vegetables. Β Once the lentils and vegetables are cooked, add the coconut milk, stir, and simmer for several minutes. Β Add black pepper and sesame oil if desired.