Brazilian recipe
Brazilian Lentil and Spinach Soup
This Brazilian lentil and spinach soup is a comforting, nutritious, and easy-to-make dish perfect for a cozy weeknight meal.
0.0 / 5 by 0 Reviews
Ingredients
1 cup lentils
1/2 bunch fresh 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
Extra virgin olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon bits for serving
1/2 bunch fresh 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
Extra virgin olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon bits for serving
Where to find ingredients
Lentils: Available in the dry pulses section of most local supermarkets. Spinach: Fresh bunches are found in the produce aisle. Celery: Look for firm stalks in the vegetable section. Spices (cumin and turmeric): Available in the baking or herb and spice aisle of any grocery store. Bacon: Buy standard streaky bacon from the meat counter or packaged section and fry until crispy at home.
Preparation method
- Thoroughly wash the spinach leaves in a bowl of cold water for 15 minutes before rinsing
- Finely dice the onion and mince the garlic
- Grate the carrot using the coarse side of a box grater
- Chop the celery into small cubes, discarding any leaves
- Heat a pressure cooker over medium heat with a tablespoon of olive oil
- Sauté the onion with a pinch of salt until it turns golden
- Add another tablespoon of oil, then stir in the carrot and celery, cooking for 2 minutes
- Add the garlic and the bay leaf to the pan
- Sprinkle in the cumin and turmeric, sautéing for 1 minute to toast the spices
- Add the lentils to the pressure cooker
- Pour in the water gradually, scraping the bottom of the pan with a spoon to release any flavour
- Season with salt and pepper to taste
- Secure the lid and cook over high heat
- Once the pressure is reached, reduce the heat and cook for 5 minutes
- Turn off the heat and let the steam release naturally before opening the lid
- Drain the spinach well and stir it into the warm soup
- Cook uncovered over medium heat for another 2 minutes until the leaves have wilted
- Taste and adjust the salt if necessary
- Serve hot with a drizzle of olive oil and a sprinkle of crispy bacon bits
Observations
A balanced, soul-warming meal that blends the earthy flavour of lentils with the freshness of spinach. It is a classic, healthy choice for cooler evenings or a quick, fuss-free dinner.
Ratings and comments