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 brown 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 garlic cloves
1 litre water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Farofinha de bacon to garnish
1/2 bunch fresh spinach
1 onion
1/2 carrot (or 1/3 cup grated)
1 celery stalk (or 1/4 cup chopped)
2 garlic cloves
1 litre water
Olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Farofinha de bacon to garnish
Where to find ingredients
You can find these ingredients at local supermarkets such as Pick n Pay or OK Zimbabwe. Fresh produce is often best sourced from local farmers' markets. 'Farofinha de bacon' is a Brazilian crispy bacon topping; if unavailable, you can make your own by finely chopping and frying bacon until crispy and mixing it with a little toasted cassava flour or breadcrumbs.
Preparation method
- Clean the spinach leaves thoroughly in a bowl of water with your preferred vegetable wash for 15 minutes.
- Finely dice the onion and garlic.
- Grate the carrot using the coarse side of a grater.
- Dice the celery stalk 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 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 their aromatics.
- Incorporate the lentils into the pot.
- Pour in the water gradually, using a spoon to scrape the bottom of the pot.
- Season with salt and pepper to taste.
- Close the lid and bring to high pressure.
- Once pressure is reached, reduce heat and cook for 5 minutes.
- Turn off the heat and allow the pressure to release naturally before opening the lid.
- Rinse the spinach and fold the leaves into the hot soup.
- Simmer uncovered over medium heat for another 2 minutes until the spinach is tender.
- Adjust the seasoning with more salt if necessary.
- Serve with a drizzle of olive oil and a sprinkle of farofinha de bacon.
Observations
A balanced meal option that combines the earthy flavor of lentils with the nutrient-rich qualities of fresh spinach. It is a perfect dish for cooler days or whenever you are looking for a healthy and satisfying meal.
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