Lentil soup with coriander pesto

Name: lentil soup with coriander pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g winter carrot; 2 stem celery; 1,5 liter tap water; 250 g Valle del sole red split lentils; 3 chicken broth tablet; 6 el traditional olive oil; 15 g fresh coriander; 250 g fresh haddock fillet; 1 el za'atar spice mix tin 65 g; 1 press orange cleaned up; 1,5 el harissa herbal paste, jar 100 g

Middle Eastern lentil soup with coriander pesto.

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the winter carrot and cut into slices. Cut the celery into bows.
Bring the water, the carrot, celery, lentils and bouillon tablets to a boil in a large pan. Cook gently on low heat for 20 minutes.
Put the oil, coriander, pepper and possibly salt in a high beaker and puree with the hand blender until pesto.
Cut the fish into 4 pieces, sprinkle with the za'atar and brush with the oil.
Heat a frying pan without oil or butter and fry the fish in 4 min. Until done. Turn halfway.
Meanwhile, grate the orange zest of the orange and press out half.
Remove the pan with vegetables from the heat and puree the soup with the hand blender. Season with the harissa and orange zest and juice.
Serve the soup with the coriander pesto and fried fish. Yummy! .