Brazilian recipe
Lentil and Spinach Soup (Sopa de lentilha e espinafre)
This hearty lentil and spinach soup is a nutritious, comforting meal that is exceptionally simple to whip up on a busy weeknight.
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Ingredients
1 cup dry lentils
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup diced)
2 garlic cloves
1 litre water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Crispy bacon bits for garnish
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup diced)
2 garlic cloves
1 litre water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Crispy bacon bits for garnish
Where to find ingredients
You can find fresh produce like spinach, carrots, and celery in the fresh aisles of local supermarkets like Countdown or New World. For dry goods like lentils and spices, check the pantry or international aisles. If you cannot find farofinha de bacon, you can substitute it with store-bought bacon bits or simply fry some diced streaky bacon until crispy.
Preparation method
- Thoroughly wash the spinach leaves in a bowl of cold water for 15 minutes.
- Finely dice the onion and mince the garlic.
- Grate the carrot using the coarse side of a grater.
- Dice the celery stalk 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 translucent and golden.
- Add another drizzle of oil and sauté the carrot and celery for 2 minutes.
- Stir in the garlic and the bay leaf.
- Add the cumin and turmeric, sautéing for 1 minute to toast the spices.
- Add the lentils to the pot.
- Pour in the water gradually, scraping the bottom of the pot with a spoon to deglaze.
- Season with salt and pepper.
- Secure the lid and bring the pressure cooker to high heat.
- Once at pressure, reduce the heat and cook for 5 minutes.
- Turn off the heat and allow the pressure to release naturally before opening.
- Rinse the spinach and fold the leaves into the hot soup.
- Simmer uncovered over medium heat for 2 minutes until the spinach is tender.
- Adjust seasoning to taste.
- Serve with a drizzle of olive oil and a sprinkle of crispy bacon bits.
Observations
A perfectly balanced dish, this soup marries the earthy depth of lentils with the vibrant nutrients of fresh spinach. It’s an ideal choice for cooling weather or as a staple in a healthy, wholesome diet.
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