Brazilian recipe
Lentil and spinach soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a comforting, nutritious, and very simple dish to prepare for everyday meals.
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Ingredients
1 cup (tea) of lentils
1/2 bunch of spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 garlic cloves
1 liter of water
Olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Bacon farofa to taste for finishing
1/2 bunch of spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 garlic cloves
1 liter of water
Olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Bacon farofa to taste for finishing
Where to find ingredients
Lentils, spinach, carrots, and celery can be found at local vegetable markets (dukas) or supermarkets. Bacon farofa is typically prepared from scratch by browning finely diced bacon and mixing it with cassava flour; for a substitute, toasted breadcrumbs or crushed nuts can be used if bacon is unavailable.
Preparation method
- Sanitize the spinach leaves in a bowl of water with your preferred vegetable wash for 15 minutes
- Finely chop the onion and garlic
- Grate the carrot using the coarse side of the grater
- Cut the celery into small cubes, 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 olive oil and sauté the carrot and celery for 2 minutes
- Add the garlic and bay leaf
- Add the cumin and turmeric and sauté for 1 minute to release the aromas
- Incorporate the lentils into the pot
- Pour in the water gradually and use a spoon to deglaze the bottom of the pot
- Season with salt and pepper
- Close the pot and cook over high heat
- Once pressure is reached, reduce heat and cook for 5 minutes
- Turn off the heat and wait for the steam to release completely before opening the lid
- Rinse the spinach and mix the leaves into the broth
- Cook uncovered over medium heat for 2 more minutes until the spinach is tender
- Adjust the salt if necessary
- Serve with a drizzle of olive oil and the bacon farofa
Observations
A balanced meal option that combines the earthy flavor of lentils with the nutrients of spinach, perfect for cooler days or maintaining a healthy diet.
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