Brazilian recipe
Brazilian Lentil and Spinach Soup
This Brazilian-style lentil and spinach soup is a comforting, nutritious, and no-fuss meal perfect for your home-cooked daily routine.
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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 diced)
2 cloves garlic
1 litre water
Extra virgin olive oil
1 teaspoon cumin powder
1 teaspoon ground turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Crispy bacon bits for serving (optional)
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 stalk celery (or 1/4 cup diced)
2 cloves garlic
1 litre water
Extra virgin olive oil
1 teaspoon cumin powder
1 teaspoon ground turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Crispy bacon bits for serving (optional)
Where to find ingredients
You can find most of these ingredients at local NTUC FairPrice, Cold Storage, or Sheng Siong supermarkets. Look for dried lentils in the 'dried beans and pulses' aisle, often near the international or healthy food section. Fresh spinach is widely available in the fresh produce section—'English spinach' or 'baby spinach' works perfectly for this recipe. For the spices, check the baking or herb and spice shelves. Crispy bacon bits can be found in the deli section or near the canned goods; if you prefer, simply pan-fry some bacon strips at home until crunchy.
Preparation method
- Thoroughly wash the spinach leaves in a large bowl of cold water for about 15 minutes, then drain well
- Finely dice the onion and mince the garlic
- Grate the carrot using the coarse side of your grater
- Finely dice the celery stalk, discarding any leaves
- Heat a pressure cooker over medium heat with a drizzle of olive oil
- Sauté the onion with a pinch of salt until it becomes translucent and golden
- Add another drizzle of oil, then stir in the grated carrot and celery, cooking for 2 minutes
- Mix in the minced garlic and the bay leaf
- Add the cumin and turmeric, stirring for 1 minute until fragrant
- Add the rinsed lentils into the pot
- Pour in the water gradually, scraping the bottom of the pot with a spoon to release any browned bits
- Season with salt and pepper to your preference
- Seal the pressure cooker lid and bring to high heat
- Once it reaches pressure, lower the heat and cook for 5 minutes
- Turn off the heat and allow the steam to release naturally before opening the lid
- Rinse the fresh spinach again if needed and fold the leaves into the hot lentil broth
- Simmer uncovered over medium heat for another 2 minutes until the spinach is wilted and tender
- Give it a taste and adjust the seasoning with more salt or pepper if needed
- Serve hot, finished with a generous drizzle of olive oil and a sprinkle of crispy bacon bits
Observations
A balanced and hearty meal that brings together the earthy flavour of lentils with the freshness of spinach. It is a true Brazilian comfort food classic, ideal for cooler evenings or simply when you want something nourishing and wholesome.
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