Red Lentil Soup with Fish

2 servings Prep: 10 min Cook: 20 min 420 cal/serving ★★★★☆

A warming Scandinavian soup with sweet root vegetables, red lentils, and tender white fish. Brightened with fresh citrus and parsley.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 420 per serving

Ingredients

Prep vegetables: Peel and chop onion. Peel carrots and parsnips, and cut them into rough chunks.
Sauté and simmer: Heat olive oil in a pot over medium heat. Add onion, carrots, and parsnips. Sauté for 5-6 minutes until slightly softened. Add red lentils and boiling water. Cover with lid and cook for 20 minutes until everything is tender.
Prep garnish: Meanwhile, finely chop parsley and set aside. Cut limequat into very small cubes with peel and all, removing any seeds. (If using regular lime, zest it and juice half.)
Check fish: Run your fingers over the fish fillets to feel for any bones. Remove them carefully if found, and pat fish dry.
Blend soup: Blend the soup until smooth (or leave some texture if you prefer). Return to pot. Thin with a bit of water if too thick. Stir in chopped limequat (or lime zest and juice) and season generously with salt and pepper.
Poach fish: Place fish fillets in the soup. Cover with lid and simmer gently for 5 minutes until fish is just cooked through and flakes easily.
Serve: Ladle soup into bowls with fish portions. Top with fresh parsley.

Fish options: Any mild white fish works - cod, pollock, haddock, or tilapia.
Limequat substitute: If you can’t find limequats, use the zest and juice of half a lime instead. The citrus really brightens the soup!
Make ahead: Make the soup base ahead and add fish just before serving.
Storage: Soup base keeps 3-4 days. Store cooked fish separately.
Variations: Add a dollop of Greek yoghurt when serving, or swap fish for salmon.