Lentil Seafood Soup

Lentil Seafood Soup

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This lentil soup is for the seafood lovers! It's even good reheated. Sometimes I add a little teriyaki sauce to the bowl.


Serves: 8 

  • 100g green lentils
  • 300ml water
  • 200ml white wine
  • 5 sprigs parsley
  • 1 bay leaf
  • 1 kg mussels
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 red capsicum, diced
  • 50g spinach, chopped
  • 300g cooked prawns, peeled and deveined
  • 4 cups (1 litre) beef stock

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Cook the lentils in 300ml water over low heat, covered, 45 minutes.
  2. Heat the white wine in a saucepan with parsley and bay leaf. Add mussels and cook, covered, until they open, about 5 minutes. Remove mussels from their shells.
  3. Saute onion in olive oil 5 minutes over low heat. Add capsicum and spinach and sweat for 10 minutes.
  4. Place the lentils and beef stock in a casserole. Add sauteed capsicum mixture. Add mussels and prawns and simmer over high heat 5 minutes. Serve!

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