Brazilian recipe
Lentil and Spinach Soup
This lentil and spinach soup is a comforting, nutrient-dense dish that is incredibly easy to prepare for a quick midweek meal.
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Ingredients
1 cup brown lentils
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup finely chopped)
2 garlic cloves
1 litre water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Crispy bacon bits for garnish
1/2 bunch spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup finely chopped)
2 garlic cloves
1 litre water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Crispy bacon bits for garnish
Where to find ingredients
You can find fresh produce like spinach, celery, and carrots in the fresh fruit and vegetable aisles of local retailers like Woolworths, Pick n Pay, or Checkers. Dried brown lentils and pantry staples such as cumin and turmeric are available in the dry goods or spice aisles. Use streaky bacon from the cold meats section to make your own crispy bits for the garnish.
Preparation method
- Clean the spinach leaves thoroughly in a bowl of water for 15 minutes.
- Finely dice the onion and mince the garlic.
- Grate the carrot using the coarse side of a grater.
- Finely dice the celery stalk, discarding the leaves.
- Heat a pressure cooker over medium heat with a splash of olive oil.
- Sauté the onion with a pinch of salt until softened and golden.
- Add another splash of oil, then sauté the carrot and celery for 2 minutes.
- Stir in the garlic and the bay leaf.
- Add the cumin and turmeric, cooking for 1 minute until fragrant.
- Add the lentils to the pot.
- Pour in the water gradually, scraping the bottom of the pot with a spoon to deglaze.
- Season generously with salt and black pepper.
- Seal the pressure cooker and increase the heat to high.
- Once pressure is reached, lower the heat and cook for 5 minutes.
- Remove from the heat and allow the pressure to release naturally before opening.
- Rinse the spinach and fold the leaves into the hot soup.
- Simmer uncovered over medium heat for 2 minutes until the spinach is tender.
- Check the seasoning and adjust with extra salt if needed.
- Serve hot, finished with a drizzle of olive oil and a sprinkle of crispy bacon bits.
Observations
A perfectly balanced meal that pairs the earthy flavour of brown lentils with the fresh vitality of spinach. It is an ideal bowl for cooler days or whenever you are looking for a nourishing, wholesome dinner that satisfies without being overly heavy.
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