Red lentil soup with seasoned fish strips

Name: red lentil soup with seasoned fish strips
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g dried red lentils; 2 liter chicken broth from tablet; 95 g Bumbu spice ajam paniki; 600 g deleted carrots; 3 cm fresh ginger; 250 g fresh haddock fillet; 2 el rice oil; 15 g fresh coriander only the leaves

Meal soup of red lentils, carrots and haddock.

Ingredients

Kitchen Stuff

1 skimmer
1 blender

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.