Spicy Lentil and Tomato Soup

Ingredients

• 1 Green Chili Pepper
• 1 onion
• 2 cloves garlic
• 1 tbsp Olive Oil
• 100 g Red lentils
• 350 ml vegetable broth
• 500 g chopped tomatoes (canned or tetra pack)
• ground cumin
• 200 g fresh halibut fillet (skinless)
• Salt
• 0.5 bunch coriander

Instructions

1. 1.

   Wash the chili pepper, halve it, remove the seeds, and cut it into fine strips.

2. 2.

   Peel and finely dice the onion and garlic. Sauté them until translucent in the hot oil in a pot over medium heat.

3. 3.

   Rinse the lentils in a sieve, drain them, and add them to the pot. Add the broth and cook the lentils covered for 8-10 minutes over medium heat. Stir in the tomatoes and season with cumin and chili.

4. 4.

   Meanwhile, rinse the fish fillet, pat it dry with kitchen paper, lightly salt it, and cut it into small cubes. Add it to the soup and cook for 4-5 minutes over medium heat.

5. 5.

   Meanwhile, wash, shake dry, and pluck the coriander leaves with a large knife and finely chop them. Garnish the lentil soup with coriander and serve.