Name: Hearty lentil soup with cod
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3 1/2 lb wild caught Atlantic cod, cut into 1-inch chunks; 1 2/3 cups red lentils; 6 medium carrots, finely diced; 2 1/2 medium yellow onions, finely diced; 14 cloves garlic, minced; 2 1/2 tbsp extra virgin olive oil; 10 1/4 cups vegetable broth; 1 tbsp ground cumin; 2 1/4 tsp salt; 1 tbsp black pepper; 2 1/2 tbsp lemon juice

Nutrition

Per serving

3,022 calories

Protein: 350g; 44% of calories
Carbs: 307g; 39% of calories
Fat: 58g; 16% of calories

Instructions

Prep 20 min · Cook 25 min

Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots, and garlic, cooking until the onions are soft and translucent, about 8 minutes.
Stir in the red lentils, ground cumin, salt, pepper, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes until the lentils are tender and beginning to soften the texture of the broth.
Gently stir the cod chunks into the simmering soup. Cover the pot and cook for 5 minutes until the fish is opaque throughout and flakes easily. Done when flakes easily, 145°F.
Stir in the lemon juice to brighten the flavor. Ladle the soup into bowls, ensuring even distribution of the lentils and fish.

Nutrition

Ingredients

Instructions

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