I made Pam Anderson's anti inflammatory lentil soup (and you should, too!)

Chop vegetables: onion, celery, carrot, potatoes, sweet potatoes, and garlic. Use a food processor for efficiency if desired.

Heat a large stock pot over medium heat and add 1 tablespoon of olive oil (or a splash of water/broth if oil-free).

Add all the chopped vegetables to the pot and stir well. Cover with a lid and let cook for about 10 minutes, stirring occasionally.

Prepare the spice blend: mix turmeric, black pepper, salt, cumin, ginger, smoked paprika, curry powder, nutmeg, and cinnamon.

Rinse and drain the lentils (French green and split red lentils).

After the vegetables have softened, add the spice blend to the pot and stir for about a minute to toast the spices.

Add 3 tablespoons of tomato paste to the pot and stir until it begins to brown and caramelize for a couple of minutes.

Add a dollop of Better Than Bullion vegetable stock paste and stir it in.

Pour in 6 cups of boiling hot water from the kettle and mix everything well.

Cover the pot and let it simmer for about 20 minutes, until the lentils are tender.

Once cooked, add 1 can of full-fat coconut milk, 3 tablespoons of nutritional yeast, minced garlic, and the juice of a whole lemon. Stir in half a bag of spinach.

Let the soup sit for a moment to allow the spinach to wilt and flavors to meld.

Equipment Needed

Dietary

Allergens