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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
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Put the lentils together with the stock and the Bumbu spice in a large pan and bring to a boil.
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In the meantime, cut the carrot into pieces and peel and grate the ginger. Add to the soup and cook for another 12 minutes.
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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.
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Scoop out of the pan with a slotted spoon and drain on kitchen paper.
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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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