Lentil Fish Soup
Lentil fish soup with lentils can be quickly prepared on those days of fasting when fish and seafood are allowed. Vegetarians who include fish and seafood on the menu, I think the recipe will also be pleasant. The most important thing in this recipe is the fish stock. You can cook it from the scraps and ridges of any sea or river fish. If the space in the freezer allows, I advise you to pick up a package of scraps that will make a rich broth with a rich taste. Do not be afraid of the composition of the ingredients - fish heads, fins, tails, ridges. Even in the kitchens of good restaurants, the broth is brewed in this way. The soup is thick and satisfying. If there is a ready-made broth and orange lentils, then it will be cooked in half an hour.
- Time for preparing: 35 minutes
- Servings Per Container: 4-5
Ingredients for Lentil Fish Soup
- 1.5 liters of fish stock;
- 120 g of orange lentils;
- 40 g round rice;
- 2 onions;
- 2 carrots;
- ½ bell pepper;
- 2 tablespoons of vegetable oil;
- 3 tablespoons of peeled pumpkin seeds;
- salt pepper.
The method of cooking lean fish soup with lentils
First, prepare the broth for lean fish soup. Put fish trimmings in the pan: heads (remove gills), fins, ridges. Add the onion, cut into several parts, a bunch of parsley, a celery stalk, several bay leaves, black peppercorns. Pour cold water, bring to a boil and descale with a slotted spoon. Then close the lid and cook for 1-1.5 hours over low heat, in the end, salt to taste. Filter the finished broth. Now you can cook soup or pour the broth into a container and freeze for the future.
Pour vegetable oil into the pan, add onions, chopped finely. Fry the onion for 7-8 minutes until it becomes transparent.
Carefully wash the carrots, scrape, rub on a large vegetable grater. Add grated carrot to the pan, simmer the vegetables over medium heat for another 5 minutes.
Half the sweet bell pepper, cut into strips. Add chopped pepper to the fried vegetables.
Pour orange lentils into the pan. If you cook lean fish soup with green or red lentils, you will need to soak it for several hours, otherwise it will take a long time to cook until tender. As for orange, you do not need to soak it, and it boils quickly.
Pour the hot fish broth into the pan. Pour salt, pepper, freshly ground pepper to taste.
Add a little round rice. Any kind of rice is suitable, but round or arborio is more tender, gives a creamy texture to the finished dish.
Bring the soup to a boil, cook over low heat for 25 minutes, until the lentils are completely boiled.
Grind with a hand blender for several minutes until creamy.
Pour the peeled pumpkin seeds into a dry frying pan, fry over medium heat until the seeds begin to click. Regular sunflower seeds, roasted salted peanuts or sesame seeds are also suitable for serving.
Lentil fish soup with lentils is ready. Pour a portion of thick soup into a plate, sprinkle with pumpkin seeds, serve warm.
Enjoy your meal.