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                                    DELTAQUEEN50
                                
                            Red lentil soup with seasoned fish strips
Meal soup of red lentils, carrots and haddock.
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                    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.
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                                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.
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Nutrition
                                440Calories
                            
                            
                                Sodium0% DV2.325mg
                            
                            
                                Fat15% DV10g
                            
                            
                                Protein68% DV34g
                            
                            
                                Carbs15% DV44g
                            
                            
                                Fiber68% DV17g
                            
                        
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