Brazilian recipe
Hearty Brazilian Lentil and Spinach Soup
This Brazilian-style lentil and spinach soup is a nutritious, warming, and fuss-free meal that is perfect for busy weeknights.
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Ingredients
1 cup dry brown or green lentils
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 cloves garlic
1 litre water
Olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Sea salt and freshly cracked black pepper to taste
Crispy bacon bits for serving
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 cloves garlic
1 litre water
Olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Sea salt and freshly cracked black pepper to taste
Crispy bacon bits for serving
Where to find ingredients
Lentils and staples like onion, garlic, and carrots are available in the produce and dry goods aisles of local supermarkets like Massy Stores or Popular Discounts. Celery is generally found in the fresh produce section. For the cumin and turmeric, check the spice aisle. Spinach can be bought fresh from local markets or the refrigerated produce sections. Bacon for the bits can be found at any local butcher or supermarket deli counter. If you cannot find specific Brazilian staples, standard supermarket equivalents for these aromatics and legumes will work perfectly.
Preparation method
- Thoroughly wash the spinach leaves in a bowl of water for 15 minutes
- Finely dice the onion and mince the garlic
- Grate the carrot using the coarse side of a grater
- Chop the celery into small cubes, discarding any leaves
- Heat your pressure cooker over medium heat with a splash of olive oil
- Sauté the onion with a pinch of salt until it turns golden
- Add another splash of olive oil, then stir in the carrot and celery for 2 minutes
- Mix in the garlic and the bay leaf
- Sprinkle in the cumin and turmeric, sautéing for 1 minute to release their fragrance
- Add the lentils to the cooker
- Pour in the water gradually, scraping the bottom of the pot with a spoon to release any flavour
- Season with salt and pepper
- Seal the pressure cooker and cook over high heat
- Once it reaches pressure, lower the heat and cook for 5 minutes
- Turn off the heat and allow all the steam to release naturally before carefully opening the lid
- Rinse the spinach and stir the leaves into the hot soup
- Cook uncovered over medium heat for another 2 minutes until the spinach is wilted and tender
- Taste and adjust the seasoning with more salt if needed
- Serve hot with a drizzle of olive oil and a sprinkle of crispy bacon bits
Observations
A wholesome and balanced meal that pairs the earthy flavour of lentils with the freshness of spinach. It is a true family favourite, ideal for cooler evenings or when you need something comforting and healthy.
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