Brazilian recipe
Lentil and Spinach Soup
This lentil and spinach soup is a comforting, nutritious, and incredibly simple dish to prepare for your everyday meals.
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Ingredients
1 cup lentils
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 garlic cloves
1 liter water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Crispy bacon bits for garnish to taste
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 garlic cloves
1 liter water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Crispy bacon bits for garnish to taste
Where to find ingredients
Find fresh produce like spinach, onions, carrots, and celery at local markets such as Makola or Agbogbloshie, or at neighborhood grocery stores. Dry lentils, spices like cumin and turmeric, and olive oil are available in the pantry aisles of major supermarkets. Bacon is widely available in the refrigerated meat sections of most retail outlets.
Preparation method
- Clean 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
- Chop the celery stalk into small cubes, discarding the 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 to release the aromatics
- 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 cook over high heat
- Once pressure is reached, reduce the heat and cook for 5 minutes
- Turn off the heat and allow the steam to release completely before opening the lid
- Rinse the spinach and fold the leaves into the hot soup
- Cook uncovered over medium heat for another 2 minutes until the spinach is tender
- Adjust the seasoning with extra salt if needed
- Serve with a drizzle of olive oil and a sprinkle of crispy bacon bits
Observations
A well-balanced meal option that combines the earthy flavor of lentils with the nutrient density of fresh spinach. It is the perfect choice for cooler days or whenever you are looking for a wholesome and satisfying dining experience.
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