Brazilian recipe
Hearty Lentil and Spinach Soup
This lentil and spinach soup is a comforting, nutritious, and fuss-free bowl that's perfect for a wholesome weekday meal.
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Ingredients
1 cup dry lentils
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 stalk celery (or 1/4 cup chopped)
2 cloves garlic
1 liter water
Olive oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Bacon bits (farofinha de bacon) to taste for topping
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 stalk celery (or 1/4 cup chopped)
2 cloves garlic
1 liter water
Olive oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Bacon bits (farofinha de bacon) to taste for topping
Where to find ingredients
Lentils are widely available in the dried goods section of major supermarkets like SM or Robinsons. Spinach can be found in the fresh produce section, or you can use local 'kangkong' as a reliable alternative if fresh spinach is scarce. Cumin and turmeric are common in the spice aisle. Farofinha de bacon (crispy bacon bits) is best prepared by frying diced bacon until very crispy; you can find good quality bacon in the refrigerated meat section or deli counter of any local supermarket.
Preparation method
- Clean the spinach leaves thoroughly in a bowl of water with a vegetable wash for 15 minutes
- Finely dice the onion and mince the garlic
- Grate the carrot using the coarse side of your grater
- Dice the celery into small cubes, discarding the tough leaves
- Heat your pressure cooker over medium heat with a tablespoon of olive oil
- Sauté the onion with a pinch of salt until it turns golden brown
- Add another tablespoon of oil, then toss in the carrot and celery, cooking for 2 minutes
- Stir in the minced garlic and the bay leaf
- Add the cumin and turmeric, sautéing for 1 minute to bloom 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 to taste
- Seal the pressure cooker and cook on high heat
- Once it reaches pressure, lower the heat and cook for 5 minutes
- Turn off the heat and let the steam release naturally before opening the lid
- Rinse the spinach and fold the leaves into the hot soup
- Cook uncovered over medium heat for another 2 minutes until the spinach is tender
- Check the seasoning and add more salt if needed
- Serve hot with a drizzle of olive oil and a generous sprinkle of bacon bits
Observations
A well-balanced meal that combines the earthy flavor of lentils with the freshness of spinach. It is the perfect comfort food for rainy days or whenever you need a quick, healthy boost.
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