Lentil Soup With Fish
Najat
Photo by Najat
This hearty fish and shrimp lentil soup is a delicious, comforting meal that’s full of flavor. It combines the earthy taste of green lentils with the freshness of sweet potato, red snapper, and shrimp, all seasoned with a rich blend of spices like ras el hanout, curry, paprika, and a hint of cayenne for just the right amount of kick.
What I love about this recipe is how simple it is—just blend some sweet potatoes and tomatoes for the base, throw everything into a pot, and let the magic happen. The soup simmers gently, allowing the flavors to blend together beautifully. Perfect for a cozy evening or when you’re in the mood for something warming and wholesome. Plus, the final touch of fresh parsley adds a lovely burst of color and freshness. Enjoy!
Ingrediënten
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Tips
Use fresh fish, shrimp, and vegetables for the best flavor.
Use fresh spices for extra freshness.
Prepare all your ingredients before starting to cook to make the process smoother.
Taste the soup as it cooks and adjust the seasoning to your liking.
Add the parsley at the end to retain its freshness, and feel free to garnish with extra chopped parsley when serving.
You can add extra vegetables if you prefer.
Keep in mind that ras el hanout blends vary in flavor and salt content. If you’re using a blend with salt, adjust the amount of added salt accordingly.
Stappenplan
Peel and finely chop the yellow onion. Peel and dice the carrot into small cubes. Cut the red sweet pepper into small pieces. Dice the red snapper and shrimp. Finely chop the parsley.
Peel and cut the sweet potato into chunks. Place the sweet potato, tomato, and 200 ml of water in a blender and blend until smooth.
Heat olive oil in a pan over medium heat. Add the sweet potato mixture, ras el hanout, garlic powder, curry powder, red bell pepper powder, cayenne pepper powder, salt, and bay leaves. Crumble the fish stock cube over the pan. Add the chopped onion, carrot, green lentils, and 1500 ml of hot water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
Add the red sweet pepper and red snapper, and cook for another 25 minutes.
Finally, add the shrimp and parsley and let the soup simmer for another 15 minutes.
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