This recipe is different. Designed for a person who lives alone, it uses the planned leftovers from a basic menu: roasted drumstick with rice and lentils. From the preparation, you guarantee two other meals: this lentil soup and bread with garlic paste and an oriental rice salad with chicken.



1 cup of cooked lentils (with the broth)

½ cup (tea) of spinach leaves

1 tablespoon of grated carrot

1 tablespoon of chopped celery

1 finely chopped garlic clove

½ cup (tea) of water

½ tablespoon of olive oil

1 pinch of smoked paprika

Freshly ground salt and pepper

Golden diced bacon to taste for serving

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Wash the spinach leaves under running water and set aside in the colander while preparing the soup
Bring a small pan to medium heat.

When heated, drizzle with olive oil, add carrot, celery and season with a pinch of salt. Sauté for 1 minute, until wilted. Add the garlic, season with the paprika and stir for 1 minute to perfume.

Drizzle with water and mix well to incorporate the flavors of the stew. Add the lentils and increase the heat.

When it starts to boil, let it cook for 3 minutes. Turn off the fire.
If you want a smooth texture, in the pan itself, beat the soup with a mixer, being careful not to splash.

If you prefer a creamy soup, but still with texture, beat only part of the beans. You can also use the blender (hold the lid with a tea towel to prevent steam from forcing and open the lid). If you don’t want to beat the soup, go straight to step 5.

Mix the spinach leaves in the soup and return the pan to medium heat. Cook for another 2 minutes or until the leaves are tender, taste and adjust the salt and pepper. Serve next with the bread with garlic paste.

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1 head of roasted garlic

2 slices of Italian bread

Olive oil and salt


Bring a skillet to medium heat. When it warms up, brown the slices of bread for about 3 minutes on each side and set aside.

With the fork, squeeze the garlic cloves, discard the peel and transfer the pulp to a bowl. Drizzle with a drizzle of olive oil, season with a pinch of salt and knead to form the paste.
Serve with toasted breads.

Store the paste in the refrigerator in a closed container, covered with a layer of olive oil – lasts up to 1 week. Use to season sauces, purées and grills.

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