| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 7g | 1.5g | 41g |
| sugars | fibre | protein | salt |
| 6g | 16g | 28g | 1.42g |
Why I Love Mexican Fish and Lentil Soup
Upon seeing 
, my heart leaps. That’s right, we’re talking about Fish and Lentil Soup. This is not just any soup, but a brew that takes me back to the rugged terrain of the Rocky Mountains, fishing with my partner, Gordon, and prepares my palate for a much-awaited Mexican fiesta.
The Fusion of Flavours
The Fish and Lentil Soup recipe brings together the best of two worlds – the savory tones of the mountain trout and the hearty, earthy notes of lentils. This reminds me of my expertise in making dishes using game meats or trout, although this culinary journey empowers me to bring a Mexican twist that tickles the taste buds in an entirely unique way.
This recipe reminds me of a dish I once tasted from the famous chef, Rick Bayless, whose Mexican culinary prowess is well known. The way he blends flavors and textures to create a symphony of taste is truly an inspiration and sparked my creativity when devising this soup.
A Side Note on Pairings
Considering the deep, layered flavors this soup has to offer, it pairs well with simpler dishes to balance the gastronomic experience. You can try it with a fresh green salad, or to keep up with the Mexican theme, why not pair it with a delightful corn tortilla or a light Chayote squash salad? Ultimately, the objective is to relish the robust combination of fish and lentils while balancing it with a lighter fare.
The Fish and Lentil Soup is indeed a testament to the possibility of creating magic by pairing simplicity with sophisticated flavours. The soup’s warm, hearty base, coupled with the delicate chunks of fish cooked to perfection, truly encapsulates my culinary philosophy. I am humbled to bring my touch of the Rockies to your table, infused with the vibrant spirit of Mexico.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 cup dried lentils
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and ground black pepper to taste
- 1 pound white fish fillets, cut into chunks
- 2 ripe tomatoes, chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Sour cream, for serving (optional)
- Avocado slices, for serving (optional)
Method
Step One
Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion, minced garlic, jalapeño pepper, and red bell pepper. Sauté these until they are softened, which typically takes about 5 minutes.
Step Two
Add the dried lentils, chicken broth, ground cumin, chili powder, salt, and black pepper to the pot. Stir these ingredients together until they are well combined. Bring the mixture to a boil, then reduce the heat and let it simmer until the lentils are tender. This should take around 30 minutes.
Step Three
Add the white fish fillets and chopped tomatoes to the soup. Stir gently and allow them to simmer in the soup until the fish is cooked through. This typically takes around 10 minutes.
Step Four
Remove the pot from the heat and stir in the chopped fresh cilantro and fresh lime juice. Season with additional salt and pepper if needed.
Step Five
Serve the soup hot, optionally topped with a dollop of sour cream and/or slices of avocado. Enjoy your flavorful Fish and Lentil Soup.
