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Lentil Cream with Spinach and Bacon

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Lentil Cream with Spinach and Bacon

In a partnership with

@delirec

đŸ‡§đŸ‡·Brazil

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View in original language

(PortuguĂȘs)

Tempo de preparo

15 min(s)

PorçÔes

3 servings

  • 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)
  1. In a pressure cooker add the bacon and fry until it releases the fat.
  2. Remove the bacon and set aside on a plate lined with paper towels.
  3. Use the bacon fat left in the pan to brown the garlic and onion.
  4. Add the leek and sauté quickly.
  5. Add the cumin, paprika and lentils and mix.
  6. Add 1 liter of hot water, add salt and bay leaf.
  7. Close the pressure cooker and let it cook for 3 minutes after it gets pressure.
  8. Remove the pressure from the pot, open and transfer the contents of the pot to the blender.
  9. Blend in a blender until a homogeneous mixture is obtained.
  10. Return the contents to the pan, add more water if necessary, adjust the salt, add the pepper.
  11. After it boils for about 5 minutes, add the spinach and green seasoning and let it cook for 30 seconds.
  12. Serve with the reserved bacon.

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