2 tablespoons of olive oil
1/2 pound of linguiça, type chorizo
200g of prosciutto, finely chopped
1 large onion, finely chopped
1 green bell pepper, seeded and finely chopped
1 medium carrot, finely chopped
2 cloves of garlic, mashed
1 sprig of rosemary
1/2 teaspoon of oregano
1/2 teaspoon of cumin
9 cups of chicken broth
1/2 pound of diced tomatoes
1 1/4 cup of lentils
salt and black pepper to taste
12 leaves of fresh spinach, chopped
2 tablespoons of olive oil
1/2 pound of linguiça, type chorizo
200g of prosciutto, finely chopped
1 large onion, finely chopped
1 green bell pepper, seeded and finely chopped
1 medium carrot, finely chopped
2 cloves of garlic, mashed
1 sprig of rosemary
1/2 teaspoon of oregano
1/2 teaspoon of cumin
9 cups of chicken broth
1/2 pound of diced tomatoes
1 1/4 cup of lentils
salt and black pepper to taste
12 leaves of fresh spinach, chopped
Heat a large skillet over medium-high heat with enough olive oil to coat the bottom
Add the sliced linguiça and cook until browned, about 5 minutes
Add the prosciutto, onion, bell pepper, and carrot
Cook for an additional 5 minutes, stirring occasionally
Add the garlic, rosemary, oregano, and cumin
Stir to combine
Add the chicken broth, diced tomatoes, and lentils
Bring to a boil, then reduce heat to low and simmer for 45 minutes or until the lentils are tender
Skim off any excess fat that has formed on top
Adjust seasoning with salt and black pepper as needed
Serve hot, garnished with chopped fresh spinach.
