Pamela Anderson's transformation: From Baywatch to lentil soup

She was an undeniable icon of the 1990s. Millions of men sighed while watching her play the sexy lifeguard in the series Baywatch. To this day, she remains the queen of nude spreads, having appeared on the cover of Playboy as many as thirteen times. Her private life generated many controversies, especially her tumultuous relationship with Tommy Lee, the drummer of Mötley Crüe.

The stage of scandals is behind Pamela Anderson now. She is known primarily for her social activities, having dedicated herself, among other things, to animal protection as an ambassador for PETA.

The star also promotes a healthy lifestyle and eating, as evidenced by the planned cookbook with Pamela Anderson's favourite recipes. Among them will be a recipe for a hearty lentil soup inspired by Moroccan cuisine.

"This is the soup that everyone loves and looks forward to when they visit me. My children especially adore it," the celebrity claims.

How to prepare the dish?

Lentils are one of the healthiest legumes, appreciated primarily by vegetarians because they provide a solid dose of energy due to their very high content of valuable, biologically available protein.

However, in these unassuming grains, we find much more valuable ingredients. Lentils are a rich source of iron, potassium, phosphorus, and magnesium, essential macroelements for the proper functioning of the body. Similarly, the plant also provides a lot of B vitamins. Among them is folic acid, which ensures the proper course of metabolic processes, participates in the formation of red blood cells, and improves the functioning of the digestive system. Without it, the body cannot produce the happiness hormones – serotonin and noradrenaline. Serotonin has a calming and soothing effect and ensures a healthy sleep, while noradrenaline is responsible for activity and dynamism during the day.

Tannins, compounds with anti-cancer effects, have also been discovered in lentils. The grains have a low glycemic index, so people with diabetes can consume them.

In a large pot, heat olive oil (3 tablespoons), then add diced onion, celery (2 stalks), carrot (3-4), potatoes (2-3 small potatoes), butternut squash (250 ml), sweet potatoes (250 ml), and garlic (2 minced cloves)—sauté, stirring occasionally, for about 5 minutes.

Then season the dish with ground turmeric, cumin, ginger, smoked paprika (10 ml each), ground cinnamon, fine sea salt (5 ml each), and a pinch of freshly ground black pepper. Mix and sauté for 2-3 minutes.

Add green lentils (250 ml) and tomato puree (45 ml), sauté for 2-3 minutes, then pour everything over with vegetable broth (about 2 litres). Bring to a boil, reduce the heat, and cook for 20 minutes. Add red lentils (250 ml) and cook for another 10 minutes.

Pour in coconut milk (a can) and the juice of a freshly squeezed lemon. Add spinach (750 ml) and cook until the leaves wilt, 2-3 minutes. Season with salt if necessary.

Serve the soup with a dollop of sour cream and chopped parsley.