Brazilian recipe
Lentil and Spinach Soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a comforting and nutritious dish that is simple to prepare for any day of the week.
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Ingredients
1 cup dried lentils
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 cloves garlic
1 liter water
Extra virgin olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Bacon bits to finish
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 cloves garlic
1 liter water
Extra virgin olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Bacon bits to finish
Where to find ingredients
Fresh produce and pantry staples are available at local markets in Georgetown or regional supermarkets. For the lentils, check the grains aisle; use dried lentils for the best texture. If you cannot find fresh bacon bits, you can fry a few strips of local smoked bacon until crisp and crumble them over the soup before serving.
Preparation method
- Sanitize the spinach leaves in a bowl with water and your preferred vegetable wash for 15 minutes
- Finely chop the onion and garlic
- Grate the carrot using the coarse side of a grater
- Dice the celery stalk into small pieces, 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 olive oil and sauté the carrot and celery for 2 minutes
- Add the garlic and bay leaf
- Stir in the cumin and turmeric and sauté for 1 minute to release their aromas
- Incorporate the lentils into the pot
- Pour in the water gradually and use a spoon to deglaze the bottom of the pot
- Season with salt and pepper
- Close the pot and cook over high heat
- Once it reaches pressure, reduce heat and cook for 5 minutes
- Turn off the heat and wait for all the steam to escape before opening the lid
- Rinse the spinach and stir the leaves into the broth
- Cook uncovered over medium heat for another 2 minutes until the spinach is tender
- Adjust the salt if necessary
- Serve with a drizzle of olive oil and a sprinkle of bacon bits
Observations
A balanced meal option that combines the earthy flavor of lentils with the health benefits of fresh spinach, making it perfect for cooler days or as part of a wholesome diet.
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