Brazilian recipe
Lentil and Spinach Soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a comforting, nutritious, and very easy dish to prepare for everyday meals.
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Ingredients
1 cup of lentils
1/2 bunch of spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 stalk of celery (or 1/4 cup chopped)
2 cloves of garlic
1 liter of water
Olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Bacon farofa to garnish to taste
1/2 bunch of spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 stalk of celery (or 1/4 cup chopped)
2 cloves of garlic
1 liter of water
Olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Bacon farofa to garnish to taste
Where to find ingredients
You can find fresh produce, legumes, and pantry staples at local markets or general grocery stores. Bacon for the farofa is available in the meat section. As a substitute for fresh celery, you may use dried celery flakes; for spinach, chard is a common alternative.
Preparation method
- Sanitize the spinach leaves in a bowl with water and your preferred vegetable sanitizer 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 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.
- Add the garlic and the bay leaf.
- Add the cumin and turmeric and sauté for 1 minute to release the 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 the heat and cook for 5 minutes.
- Turn off the heat and wait for all the steam to release before opening the lid.
- Rinse the spinach and mix the leaves into the hot 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 the bacon farofa.
Observations
A balanced meal option that combines the earthy flavor of lentils with the nutrients of fresh spinach, making it perfect for colder days or those seeking a healthy, wholesome diet.
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