Brazilian recipe
Lentil and Spinach Soup (Sopa de Lentilha e Espinafre)
A hearty, nutritious, and easy-to-make lentil and spinach soup that’s perfect for a wholesome 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 finely chopped)
2 cloves garlic
1 liter water
Olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon bits (farofinha de bacon) to garnish
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 stalk celery (or 1/4 cup finely chopped)
2 cloves garlic
1 liter water
Olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon bits (farofinha de bacon) to garnish
Where to find ingredients
Find lentils, fresh spinach, onions, carrots, celery, and garlic in the produce or dry goods aisles of local Namibian supermarkets like Shoprite or Pick n Pay. Cumin, turmeric, and bay leaves are standard in the spice aisle. For high-quality olive oil, check the condiment section. If you want authentic crispy bacon bits, you can easily fry up some streaky bacon from the meat counter until crunchy, or look for pre-packaged bacon bits in the deli section.
Preparation method
- Clean the spinach leaves thoroughly in a bowl of water with a food-safe vegetable wash for 15 minutes
- Finely dice the onion and mince the garlic
- Grate the carrot using the coarse side of a grater
- Cut the celery into small cubes, discarding any tough leaves
- Heat a pressure cooker over medium heat with a tablespoon of olive oil
- Sauté the onion with a pinch of salt until it becomes translucent and golden
- Add another tablespoon of oil and sauté the carrot and celery for 2 minutes
- Stir in the minced garlic and the bay leaf
- Add the cumin and turmeric, sautéing for 1 minute to toast the spices and release their aroma
- Add the lentils to the pot
- Pour in the water gradually, using a spoon to deglaze the bottom of the pot
- Season with salt and pepper to taste
- Close the lid securely and cook over high heat
- Once the cooker reaches pressure, lower the heat and cook for 5 minutes
- Turn off the heat and wait for the steam to release completely before opening
- Rinse the spinach and stir the leaves into the hot soup
- Cook uncovered over medium heat for another 2 minutes until the spinach is just wilted and tender
- Adjust the seasoning with more salt if necessary
- Serve hot, finished with a drizzle of olive oil and a sprinkle of crispy bacon bits
Observations
This balanced, comfort-food soup brings together the earthiness of lentils with the freshness of spinach. It is a fantastic option for colder days or whenever you need a healthy, no-fuss meal.
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