Brazilian recipe
Lentil and Spinach Soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a comforting, nutritious dish that is simple to prepare for any day of the week.
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Ingredients
1 cup lentils
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 cloves garlic
1 litre water
Olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Bacon crumbs (farofinha de bacon) to garnish
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 cloves garlic
1 litre water
Olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Bacon crumbs (farofinha de bacon) to garnish
Where to find ingredients
You can find fresh produce, lentils, and pantry staples at local markets like Massy Stores or various neighborhood green grocers. The bacon crumbs (farofinha de bacon) are a classic Brazilian garnish; if unavailable, crispy fried bacon bits serve as an excellent substitute.
Preparation method
- Wash the spinach leaves thoroughly in a bowl of water with your preferred produce wash for 15 minutes
- Finely dice the onion and garlic
- Grate the carrot using the coarse side of a box grater
- Dice the celery stalk into small pieces, 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 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 release the aromatics
- Add the lentils to the pot
- Pour in the water gradually, using a spoon to scrape up any browned bits from the bottom of the pot
- Season with salt and pepper
- Seal the pressure cooker and cook over high heat
- Once the pot 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 fold the leaves into the hot broth
- Cook uncovered over medium heat for 2 minutes until the spinach is wilted and tender
- Adjust the seasoning with salt if necessary
- Serve with a drizzle of olive oil and a sprinkle of bacon crumbs
Observations
A balanced meal option that combines the earthy flavour of lentils with the health benefits of spinach, making it an ideal choice for cooler days or whenever you need a wholesome, healthy dinner.
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