Brazilian recipe
Lentil and Spinach Soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a comforting, nutritious, and incredibly simple dish for everyday meals.
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Ingredients
1 cup dry lentils
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup diced)
2 garlic cloves
1 liter water
Olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Bacon farofa to garnish (optional)
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup diced)
2 garlic cloves
1 liter water
Olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Bacon farofa to garnish (optional)
Where to find ingredients
You can find fresh produce like spinach, carrots, and celery in the vegetable section of local grocery stores. Dry lentils and spices are usually located in the baking or international foods aisle. Bacon farofa, a traditional Brazilian topping, can be found in specialty import stores or international food markets; as a substitute, you may use toasted breadcrumbs or crispy bacon bits.
Preparation method
- Clean the spinach leaves in a bowl with water and your preferred produce sanitizer for 15 minutes.
- Finely dice the onion and mince the garlic.
- Grate the carrot using the coarse side of a grater.
- Dice the celery stalk finely, discarding the leafy tops.
- Heat a pressure cooker over medium heat with a tablespoon of olive oil.
- Sauté the onion with a pinch of salt until golden.
- Add another tablespoon of olive oil, then sauté the carrot and celery for 2 minutes.
- Stir in the garlic and the bay leaf.
- Add the cumin and turmeric, sautéing for 1 minute to release their aromatics.
- 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 pepper.
- Close the lid and cook over high heat.
- Once pressure is reached, reduce the heat and cook for 5 minutes.
- Turn off the heat and wait for all the steam to release naturally before opening the lid.
- Rinse the spinach and fold the leaves into the hot broth.
- Cook uncovered over medium heat for another 2 minutes until the spinach is wilted and tender.
- Adjust the seasoning with salt if necessary.
- Serve with a drizzle of olive oil and a sprinkle of bacon farofa.
Observations
A balanced meal option that combines the earthy depth of lentils with the freshness of spinach, making it perfect for chilly days or as part of a wholesome, healthy diet.
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