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Fish and Lentil Soup
Ingredients
Fish:
4 strips bacon, cut into ½ inch pieces
4 bass filets (about 1 pound)
1 onion, sliced
2 carrots, sliced
2 stalks celery, sliced
2 cloves garlic, coarsely chopped
2 bay leaves
1 cup brown lentils
2 cans chicken broth ( 14 ½ ounce size )
1 can Italian style tomatoes ( 28 ounce size ), cut up
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon tumeric
½ teaspoon coarse ground pepper
Preparation
- Place bacon and fish in Dutch oven.
- Cook over medium heat, about 3 minutes per side.
- Remove filets from pan and set aside.
- In the same pan with the bacon, add onion, carrots, celery and bay leaves.
- Cook, stirring occasionally, for 10 to 12 minutes or until vegetables are browned.
- Stir in the remaining ingredients with the exception of the fish.
- Bring mixture to a boil, reduce the heat and simmer while covered.
- Simmer for 25 to 30 minutes or until lentils are just tender.
- Stir in cooked fish.
Serves 6.
Tip
None
Notes
Lentils, carrots, tomatoes and fish simmer together in a flavorful broth that is a comfort food on cold winter nights.
