Ingredients (6 servings)

4 Tomato (cut in half)


1 Sweet Onion (coarsely chopped)


1 tsp Ginger (grated)


1 tbsp Extra Virgin Olive Oil


1 cup Dry Red Lentils (uncooked)


3 cups Water


2 cups Vegetable Broth (See note for Spices)


2 cloves Garlic (crushed and chopped)


1 tsp Smoked Paprika


1 tsp Black Mustard Seeds


500 gms. Cod Filet (Any meaty fish )


. Preheat oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Toss the tomatoes, and onion in olive oil and place on the baking sheet. Bake in the oven for 20 minutes. Broil for another 5 minutes.

. Cut fish into small pieces and marinate with lemon juice, salt, pepper, paprika powder and set aside.

. Meanwhile, add lentils, crushed garlic and ginger paste and water to a stockpot. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 5 to 10 minutes or until tender. Stir in vegetable broth, sea salt, black pepper in with the lentils and mix well.

. Remove vegetables from oven. Let cool slightly. Place vegetables in the pot with your lentils. Blend into a puree.

. Now heat a tbsp of oil in a heavy bottomed pan and quickly fry the fish on both sides about two minutes each side. Then add to the soup and let it cook for at least 10 minutes on a low flame.

. Check the acidity and the flavouring. Season with salt and pepper and adjust to your taste. Heat up the remaining oil add mustard seeds, and heat until the seeds splutter. Add to the soup and now you are ready to serve.

. Ladle into bowls. Add two pieces per person, sprinkle a green herb of your choice and enjoy. Add Some Greens
 Top with chopped baby spinach.

Spices for the Vegetable broth
 - Add 1 Black Cardamom, 3 Bay leaves and 4 white peppercorns. These spices add a subtle and long lasting taste to the soup. And they are medicinal.