Filter
Reset
Sort ByRelevance
DELTAQUEEN50
Red lentil soup with seasoned fish strips
Meal soup of red lentils, carrots and haddock.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the lentils together with the stock and the Bumbu spice in a large pan and bring to a boil.
-
In the meantime, cut the carrot into pieces and peel and grate the ginger. Add to the soup and cook for another 12 minutes.
-
Meanwhile cut the fish into strips of 1 cm and mix with the boemboe.
-
Heat the oil in a frying pan with non-stick coating and fry the fish pieces in 3 min. Golden brown and crunchy. Turn halfway.
-
Scoop out of the pan with a slotted spoon and drain on kitchen paper.
-
Remove the pan from the heat and puree the soup with the hand blender. Divide the fish over the soup and garnish with the coriander.
Blogs that might be interesting
-
30 minMain dishpenne, IUD paste, lemon, olive oil, Red onion, garlic, zucchini, salmon, stir-fry oil, sunflower oil, Italian spices,lemon paste with roasted salmon
-
30 minMain dishoil, egg, Thai fish sauce, deep-frozen stir-shrimp, mango, avocado, lime, bean sprouts, spring / forest onion, Red pepper, coriander,thai omelette with shrimps and mango salad
-
30 minMain dishpotatoes (steady), leeks, butter, beef finches, dairy spread chives,leeks with chive cream and beef finches
-
20 minMain dishwhite quick-cooking rice, eggplant, traditional olive oil, dried Provençal herbs, mixed nuts, brie 60, Cherry tomatoes, bunch onion,provençal rice dish
Nutrition
440Calories
Sodium0% DV2.325mg
Fat15% DV10g
Protein68% DV34g
Carbs15% DV44g
Fiber68% DV17g
Loved it