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Lentil Cream with Spinach and Bacon
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
15 min(s)
3 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Lentil2 cup
- Chopped Spinach2 cup
- Chopped Onion0.5 cup
- Minced garlic1 tablespoon
- Sweet paprika1 teaspoon
- Ground cumin1 coffee spoon
- Chopped leek0.5 cup
- Green seasoning to taste
- Sea salt to taste
- Ground black pepper to taste
- Chopped Bacon0.5 cup
- Bay leaf1 unit(s)
- In a pressure cooker add the bacon and fry until it releases the fat.
- Remove the bacon and set aside on a plate lined with paper towels.
- Use the bacon fat left in the pan to brown the garlic and onion.
- Add the leek and sauté quickly.
- Add the cumin, paprika and lentils and mix.
- Add 1 liter of hot water, add salt and bay leaf.
- Close the pressure cooker and let it cook for 3 minutes after it gets pressure.
- Remove the pressure from the pot, open and transfer the contents of the pot to the blender.
- Blend in a blender until a homogeneous mixture is obtained.
- Return the contents to the pan, add more water if necessary, adjust the salt, add the pepper.
- After it boils for about 5 minutes, add the spinach and green seasoning and let it cook for 30 seconds.
- Serve with the reserved bacon.
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