Lentil Soup With Fish

Name: Lentil Soup With Fish
Total time: 60 min
Cuisine: Turkse recepten
Ingredients: 150 g sweet potato; 150 g tomato; 200 ml water; 30 ml olive oil; 4 g ras el hanout; 3 g garlic powder; 5 g curry powder; 3 g red bell pepper powder; 1.5 g cayenne pepper powder; 5 g salt; bay leaves; 1 fish stock cube; 125 g yellow onion; 100 g carrot; 140 g green lentils; 1200 ml water; 75 g red sweet pepper; 200 g red snapper; 175 g shrimps; 20 g fresh parsley

0 Beoordeel

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!

60 minutes

4 Portions

Easy

Ingredients

Portions

150 g sweet potato

150 g tomato, 1 big tomato

200 ml water

30 ml olive oil

4 g ras el hanout, 1⅓ tsp

3 g garlic powder, 1 tsp

5 g curry powder, 1⅔ tsp

3 g red bell pepper powder, 1 tsp

1.5 g cayenne pepper powder, ½ tsp

5 g salt, ⅚ tsp

bay leaves

1 fish stock cube

125 g yellow onion, 1 yellow onion

100 g carrot, 1 carrot

140 g green lentils

1200 ml water

75 g red sweet pepper, 1 sweet pepper

200 g red snapper

175 g shrimps, peeled

20 g fresh parsley

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.

Instructions

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.