INGREDIENTS: (for 4 persons)

  • 300g of fresh pangasius fillets
  • 295g grilled red bell peppers in a pot
  • 75g chorizo cubes
  • 3 tsp dried oregano
  • 300g sliced leek
  • 720ml passata di pomodoro (tomato sauce)
  • 400g lentils in a pot
  • 500ml of tap water


  1. Heat 1 tbsp oil from the bell pepper pot in a soup pan and drain the bell peppers in a colander. Bake the chorizo, oregano and leek for 2 minutes on a high heat.
  2. Meanwhile, cut the peppers into strips and drain the lentils. Add the bell pepper with the passata, lentils and water to the chorizo mixture. Let the soup cook for 8 minutes over medium heat. Stir regularly.
  3. Meanwhile, cut the fish into pieces and add to the soup. Let the soup cook for 4 more minutes. Season with pepper and, if necessary, with salt.

Combination tip: tasty with crusty bread (the dish is not gluten-free).

Source: AH