1Cook the cod fish in a water with the lemon juice. Bring to a boil and simmer for 15 minutes. Remove the fish from the water, and discard the water.
2Meanwhile, cook the rice. It should be soggy and tender. Cook the lentils in salted water. Drain and reserve the cooking liquid.
3Blend the milk and peanuts and set aside.
4In a large pot, make a refrito by heating 1 tablespoon of oil over medium heat. Add the onion, garlic, cilantro, paprika and season with salt, pepper and cumin. Cook for about 5 minutes.
5Add the peanut and milk puree to the refrito, and cook for 5 minutes more. Add the soggy rice. Stir it well and cook for 5 additional minutes.
6Add the cooked pumpkin, yellow squash, plus 1 cup of each of the cooking liquids. Mash the squashes with the ladle to thicken the soup.
7Add all the beans with the liquid, plus the hominy and corn, drained. Bring to a boil. Lower the heat to medium and simmer for 30 minutes.
8Meanwhile add oil into another pan and lightly sautee the cod fish pieces on all sides until golden and firm.
9To serve: Ladle the the soup over the cod pieces in a bowl. Garnish the soup with additional chopped cilantro, slices of hard-boiled eggs, or slices of avocado.
10Serve with deep fried empanadas and halved boiled egg.