Lentil Seafood Soup

    1 hour 15 minutes

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

    2 people made this

    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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