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Lentil & salmon soup


  • Heat a little oil in a large heavy-bottomed pot and gently saute the carrot and celery until softish. Add the lentils, mix well and then pour in the stock to cover. Season and add the cumin. Mix and rapidly simmer until the lentils are very tender, adding more stock if needed.
  • Blend half the soup in batches, adding lemon juice to taste. Then return the blended soup to the pot, mix well and add a little more lemon juice and water if needed. Taste for seasoning.
  • When the soup is ready, sear the salmon in a thin layer of hot oil.
  • To serve, ladle the soup into flat soup bowls and top with the fish, a dollop of yoghurt and a sprinkling of coriander.


  • olive oil
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 300 gm brown lentils, rinsed & drained well
  • 1½ litres chicken or vegetable stock
  • sea salt & freshly ground pepper
  • ¼ tspn ground cumin
  • juice of 1 lemon
  • 6 x 60-80 gm pieces of salmon, bones & skin removed
  • plain yoghurt
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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