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🍲 Spicy Lentil and Tomato Soup with Fish

354 kcal · 30 min · 4 servings

Ingredients

• 1 green chili pepper
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 100 g red lentils
• 350 ml classic vegetable broth
• 500 g chunky tomatoes (can or tetrapak)
• ground cumin
• 200 g fresh cod fillet (skinless)
• salt
• 0.5 bunch cilantro

Instructions

1. 1. Rinse the chili pepper under running water.
2. 2. Cut the chili pepper in half lengthwise.
3. 3. Remove the seeds and white pith from the inside of the pepper.
4. 4. Cut the deseeded pepper into very fine strips.
5. 5. Peel the onion and the garlic.
6. 6. Dice the onion and garlic very finely.
7. 7. Heat the oil in a pot over medium heat.
8. 8. Add the onions and garlic to the hot oil.
9. 9. Sauté the vegetables until translucent, meaning they become soft and see-through.
10. 10. Rinse the lentils under cold water in a sieve.
11. 11. Let the lentils drain well.
12. 12. Add the drained lentils to the pot with the vegetables.
13. 13. Pour the broth into the pot.
14. 14. Cover the pot with a lid.
15. 15. Cook the lentils over medium heat for 8 to 10 minutes.
16. 16. Stir the tomatoes into the lentil mixture.
17. 17. Season the soup with cumin.
18. 18. Season the soup additionally with the prepared chili strips.
19. 19. Rinse the fish fillets under running water.
20. 20. Pat the fish fillets dry with kitchen paper.
21. 21. Lightly salt the fish.
22. 22. Cut the fish into small cubes.
23. 23. Add the fish cubes to the soup.
24. 24. Cook the soup over medium heat for 4 to 5 minutes.
25. 25. Rinse the coriander under running water.
26. 26. Shake the coriander dry so that no water remains on it.
27. 27. Pluck the small leaves off the coriander stems.
28. 28. Finely chop the coriander leaves using a large knife.
29. 29. Garnish the finished lentil soup with the chopped coriander.
30. 30. Serve the soup hot.

Nutrition per serving

• kcal: 354
• Protein: 38 g · Fett/Fat: 8 g · Carbs: 31 g