Name: Anti-Inflammatory Lentil Soup - Pamela Anderson
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 tablespoons extra virgin olive oil; 1 onion, diced; 2 celery stalks, diced; 1 bunch small carrots, diced; 2 – 3 small potatoes, diced; 1 cup (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; 1 cup (200 grams) French green lentils; 1 cup (200 grams) red lentils; 3 tablespoons tomato paste; 8 1/2 cups (2 liters) vegetable stock; 1 (13.5-ounce/400 milliliters) can coconut milk; 1 lemon, juiced; 3 cups baby spinach

Description

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

Units Scale

3 tablespoons extra virgin olive oil
1 onion, diced
2 celery stalks, diced
1 bunch small carrots, diced
2 – 3 small potatoes, diced
1 cup (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
1 cup (200 grams) French green lentils
1 cup (200 grams) red lentils
3 tablespoons tomato paste
8 1/2 cups (2 liters) vegetable stock
1 (13.5-ounce/400 milliliters) can coconut milk
1 lemon, juiced
3 cups baby spinach

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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.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: recipe
Method: stovetop