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When the weather calls for something warm and nourishing, few dishes deliver as much comfort and health-boosting power as Pamela Anderson’s anti-inflammatory lentil soup. Featured in her cookbook, I Love You: Recipes From the Heart, this recipe combines vibrant ingredients, bold spices, and a touch of culinary elegance to create a bowl of goodness that’s as soothing for the soul as it is for the body. But what exactly makes this soup a powerhouse of anti-inflammatory ingredients? Let’s dive in.
In I Love You: Recipes From the Heart, the actress and activist shares one of her go-to winter dinners, a hearty and anti-inflammatory lentil soup. As she reveals to Poosh, “This is my go-to soup that everyone loves and expects as a welcome when they come visit,” Pamela says. With cold weather descending, I knew I had to give her vegetarian soup recipe a try. Here’s what I thought.
The Healing Power of Ingredients
Pamela’s recipe is a symphony of nutrient-dense ingredients that work together to combat inflammation and support overall health. Here’s a breakdown of some of the standout components:
Extra Virgin Olive Oil Starting with a base of extra virgin olive oil, this heart-healthy fat is packed with antioxidants like oleocanthal, which has anti-inflammatory properties. Olive oil also enhances the absorption of fat-soluble vitamins from the vegetables in the soup, making it a foundational ingredient for flavor. Aromatic Vegetables The trifecta of onion, celery, and carrots (often called mirepoix) provides a savory base loaded with vitamins, minerals, and fiber. Onions, in particular, are rich in quercetin, a potent antioxidant with anti-inflammatory effects, while celery boasts compounds that support digestion and reduce inflammation. Root Vegetables and Squash Small potatoes, sweet potatoes, and butternut squash add a hearty texture and natural sweetness to the soup. These vegetables are high in beta-carotene, vitamin C, and potassium, which support immunity and reduce oxidative stress. Sweet potatoes also contain anthocyanins, known for their anti-inflammatory and brain-boosting properties. Lentils: Protein-Packed and Fiber-Rich French green lentils and red lentils form the protein-rich backbone of this dish. Lentils are an excellent source of plant-based protein and dietary fiber, which supports gut health. They’re also rich in folate, iron, and magnesium, making them a nutritional powerhouse. Turmeric and Spices Ground turmeric is famous for its active compound curcumin, which has powerful anti-inflammatory and antioxidant properties. Studies have shown curcumin can help manage symptoms of arthritis, heart disease, and even depression. Combined with cumin, ginger, smoked paprika, and cinnamon, these spices create a warm, aromatic flavor profile while boosting the soup’s anti-inflammatory benefits. Tomato Paste and Coconut Milk Tomato paste not only adds richness and umami but also provides a concentrated dose of lycopene, an antioxidant linked to reduced inflammation and improved heart health. The addition of coconut milk makes this soup luxurious while delivering medium-chain triglycerides (MCTs) that support brain health and energy levels. Baby Spinach Baby spinach is stirred in just before serving, infusing the soup with a boost of vitamins K, A, and C, as well as iron and magnesium. Spinach is also rich in lutein, a compound linked to reduced inflammation and improved eye health. Lemon Juice A squeeze of fresh lemon juice at the end brightens the flavors and provides a dose of vitamin C, which enhances iron absorption from the lentils and spinach.
A Nutritional Hug in a Bowl
Pamela Anderson’s anti-inflammatory lentil soup isn’t just a meal; it’s a celebration of the healing power of whole foods. Every spoonful is a reminder that what we eat has a profound impact on how we feel. Whether you’re looking to soothe a tired body, boost your immunity, or simply enjoy a comforting dish, this soup delivers on all fronts.
Make It Your Own
While the recipe is perfect as is, it’s also wonderfully adaptable. Add a handful of fresh herbs like cilantro or parsley for extra brightness, or serve with a slice of crusty whole-grain bread to make it even heartier. However you choose to enjoy it, one thing is certain: this anti-inflammatory lentil soup will quickly become a staple in your kitchen.
Pamela Anderson’s new cookbook reminds us that cooking is not just about feeding the body; it’s about nourishing the soul. This recipe exemplifies that ethos, proving that health and indulgence can go hand in hand. So grab your favorite pot, gather these vibrant ingredients, and let this soup work its magic on your mind and body.
Pamela Anderson is having a moment right now, and I couldn’t resist trying her go-to winter favorite: anti-inflammatory lentil soup! Packed with bold spices, hearty lentils, and all the cozy vibes, it’s my new cold-weather obsession.
Ingredients
UnitsScale
3 tablespoons extra virgin olive oil
1 onion, diced
2 celery stalks, diced
1 bunch small carrots, diced
2 – 3 small potatoes, diced
1cup (140 grams) cubed butternut squash
1 sweet potato, cubed
2 – 3 garlic cloves, minced
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1cup (200 grams) French green lentils
1cup (200 grams) red lentils
3 tablespoons tomato paste
8 1/2cups (2 liters) vegetable stock
1 (13.5-ounce/400 milliliters) can coconut milk
1 lemon, juiced
3cups baby spinach
Instructions
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.
Notes
The base recipe is vegan because it uses vegetable stock. If you prefer you can substitute chicken stock or chicken bone broth.
