Brazilian recipe
Lentil and spinach soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a comforting, nutritious dish that is very simple to prepare for your daily meals.
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Ingredients
1 cup (tea) of lentils
1/2 bunch of spinach
1 onion
1/2 carrot (or 1/3 cup (tea) grated)
1 celery stalk (or 1/4 cup (tea) chopped)
2 garlic cloves
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 crumbs to taste for finishing
1/2 bunch of spinach
1 onion
1/2 carrot (or 1/3 cup (tea) grated)
1 celery stalk (or 1/4 cup (tea) chopped)
2 garlic cloves
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 crumbs to taste for finishing
Where to find ingredients
Lentils, fresh spinach, and root vegetables can be found in local markets and grocery stores. For bacon crumbs, you can purchase pre-made crispy bacon or fry your own bacon slices until crisp and crumble them. Celery may be substituted with leeks if preferred, though celery remains the authentic choice for this recipe.
Preparation method
- Clean the spinach leaves in a bowl with water and a food-grade sanitizer for 15 minutes.
- Finely chop the onion and the garlic.
- Grate the carrot using the coarse side of a grater.
- Cut 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 olive 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 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 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 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 crumbs.
Observations
A balanced meal option that combines the earthy flavor of lentils with the nutrients of fresh spinach, perfect for colder days or those looking for a wholesome and healthy diet.
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