Brazilian recipe
Lentil and spinach soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a comforting, nutritious dish that is incredibly easy to prepare for a wholesome midweek meal.
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Ingredients
200g dried lentils
1/2 bunch of spinach
1 onion
1/2 carrot (or 50g grated)
1 celery stalk (or 40g diced)
2 garlic cloves
1 litre of water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon crumbs to garnish
1/2 bunch of spinach
1 onion
1/2 carrot (or 50g grated)
1 celery stalk (or 40g diced)
2 garlic cloves
1 litre of water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon crumbs to garnish
Where to find ingredients
Find fresh produce such as spinach, celery, carrots, onions, and garlic at local greengrocers or the vegetable aisle of any major supermarket. Dried lentils and spices like cumin and turmeric are available in the dried goods and world foods sections. As a substitute for the traditional Brazilian 'farofinha de bacon', you can use finely diced crispy streaky bacon or lardons from the chilled meat counter.
Preparation method
- Wash the spinach leaves thoroughly 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.
- 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 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, sautéing for 1 minute until fragrant.
- Incorporate the lentils into the pot.
- Pour in the water gradually, scraping the bottom of the pot with a spoon to deglaze.
- Season with salt and pepper.
- Seal the pressure cooker and bring to high pressure.
- 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 leaves into the hot soup.
- Simmer uncovered over medium heat for another 2 minutes until the spinach is tender.
- Adjust the seasoning with salt if necessary.
- Serve with a drizzle of olive oil and a sprinkle of crispy bacon crumbs.
Observations
A balanced meal option that combines the earthy flavour of lentils with the vibrant nutrients of fresh spinach, this soup is perfect for chilly days or simply as part of a healthy, everyday diet.
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