Okay, Pamela Anderson’s anti-inflammatory lentil soup recipe might be my favorite soup to date. It’s packed with amazing ingredients and nutrients, feels like a warm hug with the coconut milk, and the mix of spices is just really good. I’m guessing this one will be on heavy rotation in my home, especially come Fall. I got this recipe from Poosh.com. It’s a sneak peak into the recipes in Pamela’s upcoming cookbook coming out in October.
A few things I modified to the recipe when I made it:
- I used one carton of vegetable broth and 4.5 cups of water with an extra garlic clove instead of 8.5 cups vegetable stock (saves a bit of $)
- I used water in place of olive oil.
- Instead of 1 cup each of both butternut squash and sweet potato, I just used one large sweet potato.
- I used a mix of spinach, swiss chard and baby kale (Earthbound Power Greens) in place of just spinach. I like the added earthiness of kale and swiss chard in it.
- In the end, I added 1 more tsp of cumin, a few extra shakes of smoked paprika, and a few shakes of cinnamon. This was partly due to my broth being half water.
- I used one super large juicy lemon. Extra lemon helps cut down on the need for extra salt and really brightens up the soup a lot. Love lemon in soup.
- Add some diced avocado for a garnish to act as a cheese or sour cream replacement.
- If you like to stretch out meals, you can add a big scoop of this soup to steamed yellow potatoes or potato of choice. It makes a great “gravy” for the mashed down potatoes. I prefer the soup as is, but Mark really loves potatoes so it’s easy to stretch this out a bit that way.
Pamela Anderson’s Lentil Soup Recipe
Serves 4-6
Ingredients
3 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 celery stalks, diced
1 bunch small carrots, diced
2 small potatoes (12 ounces/340 grams), diced
1 cup (140 grams) cubed butternut squash
1 cup (130 grams) cubed sweet potatoes
2 garlic cloves, sliced
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
Freshly ground black pepper
1 cup (200 grams) French green lentils (but any will work)
3 tablespoons tomato paste
8 1/2 cups (2 liters) vegetable stock
1 cup (200 grams) red lentils
1 (13.5-ounce/400 milliliters) can coconut milk
Juice of 1 lemon
3 cups (130 grams) baby spinach
Toppings such as plant sour cream, chile oil, parsley or cilantro, cracked black pepper, thin jalapeno slices, and lime wedges
Method
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, celery, carrots, potatoes, squash, sweet potatoes, and garlic and cook, stirring occasionally, until softened slightly, about five minutes.
- Season with the turmeric, cumin, ginger, paprika, cinnamon, salt, and pepper. Cook and stir until well incorporated, about two minutes.
- Add the green lentils and tomato paste, sauté for one to two minutes, and then add the vegetable stock.
- Bring the soup to a boil, cover, and lower the heat so that it simmers for 20 minutes.
- Stir in the red lentils, and cook for 10 more minutes.
- Add the coconut milk, lemon juice, and spinach and cook, stirring, until the spinach has wilted, two to three minutes. Taste and season with more salt if you like.
- Serve each bowl of soup with a drizzle of sour cream or chile oil, some parsley or cilantro, cracked black pepper, thin jalapeño slices, sea salt, or a wedge of lime (or all of the above; I’ve learned that presentation is everything!).
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