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Red lentil soup with seasoned fish strips
 
 
4 ServingsPTM15 min

Red lentil soup with seasoned fish strips


Meal soup of red lentils, carrots and haddock.

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Directions

  1. Put the lentils together with the stock and the Bumbu spice in a large pan and bring to a boil.
  2. In the meantime, cut the carrot into pieces and peel and grate the ginger. Add to the soup and cook for another 12 minutes.
  3. Meanwhile cut the fish into strips of 1 cm and mix with the boemboe.
  4. 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.
  5. Scoop out of the pan with a slotted spoon and drain on kitchen paper.
  6. 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.


Nutrition

440Calories
Sodium0% DV2.325mg
Fat15% DV10g
Protein68% DV34g
Carbs15% DV44g
Fiber68% DV17g

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