Brazilian recipe
Lentil and Spinach Soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a hearty, nutritious, and incredibly simple dish for your everyday meal rotation.
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Ingredients
1 cup dry brown or green lentils
1/2 bunch fresh spinach
1 yellow onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup diced)
2 garlic cloves
1 liter water
Extra virgin olive oil
1 tsp ground cumin
1 tsp ground turmeric
1 bay leaf
Kosher salt and freshly cracked black pepper to taste
Crispy bacon bits (farofa de bacon) for garnish
1/2 bunch fresh spinach
1 yellow onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup diced)
2 garlic cloves
1 liter water
Extra virgin olive oil
1 tsp ground cumin
1 tsp ground turmeric
1 bay leaf
Kosher salt and freshly cracked black pepper to taste
Crispy bacon bits (farofa de bacon) for garnish
Where to find ingredients
You can find all fresh produce at local markets or major supermarkets like Super Value or Solomon's. Lentils are usually located in the dry goods/beans aisle. If unavailable, you can substitute bacon bits with toasted breadcrumbs or simply omit them for a vegetarian option.
Preparation method
- Clean the spinach leaves thoroughly in a bowl of water with a vegetable wash for 15 minutes.
- Finely dice the onion and mince the garlic cloves.
- Grate the carrot using the coarse side of a box grater.
- Dice the celery stalk into small pieces, discarding any leaves.
- Heat a pressure cooker over medium heat with a tablespoon of olive oil.
- Sauté the onion with a pinch of salt until translucent and golden.
- Add another tablespoon of oil and sauté the carrot and celery for 2 minutes.
- Stir in the garlic and the bay leaf.
- Add the cumin and turmeric, cooking for 1 minute to toast the spices and release their aroma.
- Incorporate the lentils into the pot.
- Pour in the water gradually, using a spoon to scrape up any browned bits from the bottom of the pot.
- Season with salt and black pepper.
- Close the pressure cooker lid and bring to high pressure over medium-high heat.
- Once at pressure, reduce the heat and cook for 5 minutes.
- Turn off the heat and allow the pressure to release naturally before opening the lid.
- Rinse the spinach and fold the fresh leaves into the hot soup.
- Simmer uncovered over medium heat for 2 minutes until the spinach is just wilted and tender.
- Taste and adjust the seasoning with extra salt if needed.
- Serve hot, drizzled with a touch of extra virgin olive oil and topped with the crispy bacon bits.
Observations
A perfectly balanced meal that combines the earthy flavor of lentils with the freshness of spinach. It is an excellent choice for cooler days or whenever you are looking to incorporate more wholesome, healthy ingredients into your diet.
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