The best tomato, lentil and fish soup you’ll ever taste!
PREPARATION TIME: 15 MINS COOKING TIME: 40 MINS SERVES 4 (AS A MAIN)
1 Tbsp extra virgin olive oil 1 leek, trimmed, finely chopped 2 garlic cloves, chopped
1 long red chilli, seeded,
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
400g can no-added-salt
750ml (3 cups) boiling water 1 Massel Chicken Style Salt
Reduced Stock Cube
1 Tbsp honey
115g (1/2 cup) red lentils, rinsed
600g firm boneless fish fillets,
cut into bite-size pieces
60g baby spinach leaves
Juice of ½ lemon
Freshly ground black pepper Pinch saffron threads
2 tsp boiling water 70g (1/3 cup) low-fat Greek-style
natural yoghurt, to serve 1 Tbsp pine nuts, toasted
(see Cook’s tip), to serve
1 Heat the oil in a large saucepan over medium. Add the leek, garlic and chilli. Cook, stirring often, for 7-8 minutes or until leek softens. Add turmeric, ginger, coriander and cumin. Cook, stirring, for 1 minute.
2 Add tomatoes, water, stock cube, honey and lentils to the pan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, covered, for 20-25 minutes or until lentils are almost tender.
3 Add fish to the pan and cook, covered, for 5-10 minutes or until fish is just tender. Stir in spinach leaves and remove pan from heat. Set aside, covered, for 5 minutes. Stir in lemon juice and season with pepper.
4 Meanwhile, put saffron threads and water in a small bowl. Set aside for 10 minutes.
5 Serve soup topped with saffron and liquid, yoghurt and nuts.
To toast pine nuts, place in a frying pan over medium heat. Cook, stirring, for 3-4 minutes or until lightly toasted.