Creamy Lemon Lentil And Whitefish Soup

Creamy Lemon Lentil And Whitefish Soup

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Topped with tender white fish, this lemon soup is creamy and delicious. Its vibrant color is nothing short of its taste.

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Chicago

Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 3 cups carrots, chopped
  • 1 1/2 cups celery, chopped
  • 2 cups red lentils
  • 8 cups water or vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/2 cup raw cashews
  • ¾-cup fresh lemon juice
  • 1 fillet of cod
  • 1/4 cup fresh parsley, chopped
  • ½ tsp. salt
  • 1 tsp. black pepper
  • sea salt, to taste

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Directions

Add the celery, red lentils, carrots, water or vegetable broth and spices to a large pot. Bring to a boil and simmer for about 30 minutes.
Meanwhile, coat a skillet with 1 tbsp. olive oil and set to a medium-high heat. Season the cod fillet with salt, pepper, and ¼ cup lemon juice. Cook until the cod turns flaky and chop finely. Set aside.
Place the lemon juice and cashews into a blender. Add 2 cups of the soup and blend on high until very smooth. Add the mixture back to the pot and stir.
Now add the chopped cod and parsley. Add sea salt to taste. Serve and enjoy!


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