Lentil soup with cusk fish

It took me about 12 years to liberate myself from recipes and put together my own meals. That doesn´t mean I don´t enjoy a new dish from time to time, but I also don´t need to rush to the store if I don´t have the exact same spice as in the book or tomato paste, for that matter.;-)

Lately I´ve discovered lentils, they work wonderfully in small quantities, both in soups and in salads. Today I tried to replicate a soup from Adams matkasse, a delivery service that brings us groceries and meat for 5 meals once a week. But since I didn´t have all the ingredients, I ended up “creating” this. Hope you´d like to try it!

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Ingredients

1/2 red onion/onion

1-2 carrots

1 capsicum (the long pepper)

300 g lentils (already cooked are fine)

2 cusk fish filets

cilantro

2 tea spoons Thai red curry paste

2 spoons tomato paste

3-5 asparagus (I had some in the fridge, otherwise you can omit it)

pepper

fish stock (Maggie or Knorr is fine)

Sear the veggies in some olive oil for a couple of minutes. Add water (1/2-1 l) and fish stock, red curry paste and tomato paste and let it simmer for 10 minutes. Add the lentils and the fish cut in small pieces and turn off the cooking stove. After 5 minutes, sprinkle cilantro and add some pepper. Serve with bread and cold beer. 😉 Bon appetite!

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