Brazilian recipe
Hearty Lentil and Spinach Soup
This lentil and spinach soup is a proper comfort food, packed with nutrients and a breeze to whip up for a quick weeknight meal.
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Ingredients
1 cup dry brown or green lentils
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 stalk celery (or 1/4 cup diced)
2 cloves garlic
1 litre water
Olive oil
1 teaspoon ground cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon bits (farofa de bacon) for garnish
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 stalk celery (or 1/4 cup diced)
2 cloves garlic
1 litre water
Olive oil
1 teaspoon ground cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon bits (farofa de bacon) for garnish
Where to find ingredients
Lentils, onions, carrots, celery, garlic, and fresh spinach can be found at any local market or supermarket produce section in Jamaica. For the 'farofa de bacon', this is a crispy Brazilian bacon topping; you can easily make your own by finely chopping bacon, frying it until very crispy, and draining well. Cumin, turmeric, and bay leaves are pantry staples available in the spice aisle of any grocery store.
Preparation method
- Wash the spinach leaves thoroughly in a bowl of water with a dash of food-grade sanitiser for 15 minutes
- Finely chop the onion and garlic
- Grate the carrot using the coarse side of a grater
- Dice the celery into small cubes, discarding any leaves
- Heat a pressure cooker over medium heat with a splash of olive oil
- Sauté the onion with a pinch of salt until it turns golden
- Add another splash of oil, then toss in the grated carrot and celery for about 2 minutes
- Stir in the garlic and the bay leaf
- Add the cumin and turmeric, frying for 1 minute until fragrant
- Mix in the lentils until well combined with the aromatics
- Pour in the water gradually, scraping the bottom of the pot to loosen any flavourful bits
- Season with salt and pepper to your liking
- Seal the pressure cooker and bring to high heat
- Once it hits full pressure, turn the heat down and let it cook for 5 minutes
- Turn off the heat and let all the steam escape 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 greens are soft
- Taste and adjust the seasoning if it needs a little more salt
- Serve hot with a drizzle of olive oil and a sprinkle of crispy bacon bits on top
Observations
A wholesome, balanced dish that brings together the earthy flavour of lentils with the goodness of fresh spinach. It’s the perfect bowl of comfort for those rainy days or when you’re craving a healthy, homemade dinner.
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