Brazilian recipe
Lentil and Spinach Soup (Sopa de lentilha e espinafre)
This lentil and spinach soup is a comforting, nutritious, and simple dish, perfect for your everyday menu.
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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 garlic cloves
1 liter water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly ground 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 chopped)
2 garlic cloves
1 liter water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Crispy bacon bits for garnish
Where to find ingredients
Find fresh vegetables and lentils at local markets like Soweto Market or major chain supermarkets such as Shoprite or Pick n Pay. Fresh produce sections provide the best quality for spinach and celery. If unavailable, dried oregano can serve as a substitute for bay leaf, and plain lardons can replace bacon bits.
Preparation method
- Wash the spinach leaves in a bowl with water and your preferred vegetable sanitizer for 15 minutes.
- Finely chop the onion and garlic.
- Grate the carrot using the coarse side of a grater.
- Dice the celery into small cubes, discarding the leaves.
- Heat the 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, then sauté the carrot and celery for 2 minutes.
- Add the garlic and the bay leaf.
- Stir in the cumin and turmeric, sautéing for 1 minute to release their aromas.
- Add the lentils to the pot.
- Pour in the water gradually, using a spoon to scrape the bottom of the pot.
- Season with salt and pepper.
- Close the pressure cooker lid and cook over high heat.
- Once the pressure reaches the limit, reduce the heat and cook for 5 minutes.
- Turn off the heat and let the steam release completely before opening the lid.
- Rinse the spinach and fold the leaves into the hot soup.
- Cook uncovered over medium heat for 2 more minutes until the spinach is wilted and tender.
- Adjust the salt if necessary.
- Serve warm with a drizzle of olive oil and crispy bacon bits on top.
Observations
A well-balanced meal that combines the earthy flavor of lentils with the freshness of spinach. It is an excellent choice for cooler days or whenever you are looking for a nourishing, healthy meal.
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