Pamela Anderson’s Anti-Inflammatory Lentil Soup Recipe

We’re living for Pamela Anderson’s renaissance.

The actress and activist has been living her best life lately, and we could all take a page out of her book—or, cookbook, as it were, since she is releasing her first cookbook later this year.

Originally meant to be a housewarming gift for her sons and their girlfriends, the cookbook is a collection of Pamela’s homegrown and world-influenced plant-based recipes.

It’s scheduled for release on October 16, 2024 (you can preorder it here), but she was kind enough to share one of the recipes with us ahead of time—a nourishing Moroccan-inspired lentil soup.

This soup is packed with protein and fiber, thanks to two kinds of lentils and tons of anti-inflammatory spices like turmeric, ginger, and paprika.

“This is my go-to soup that everyone loves and expects as a welcome when they come visit,” Pamela says.

“‘— Mom, why isn’t there any soup?’
‘—Well, you just arrived, and it’s midnight!’
‘—Still, why isn’t there any soup?’

I’ll never make that mistake again…”

Keep reading for the recipe.

Pamela Anderson’s Moroccan Anti-Inflammatory Lentil Soup Recipe

Recipe TypeLunch/Dinner

Dietary InfoVegan

Serving Size4-6 servings

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

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

Instructions:

1. 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.
2. Season with the turmeric, cumin, ginger, paprika, cinnamon, salt, and pepper. Cook and stir until well incorporated, about two minutes.
3. Add the green lentils and tomato paste, sauté for one to two minutes, and then add the vegetable stock.
4. Bring the soup to a boil, cover, and lower the heat so that it simmers for 20 minutes.
5. Stir in the red lentils, and cook for 10 more minutes.
6. 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.
7. 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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