A lentil soup recipe garnished with delicious salmon skewers. Lentil soup is a component of a balanced diet thanks to its tasty and nutritious ingredients. The legumes themselves make lentil soup incredibly nutritious.
Recipe Ingredients Salmon Skewers Lentils Soup (Serves 4)
For lentil soup
1 bunch of soup vegetables (carrot, celery, leek)
5 tablespoons canola oil
250g Pardina lentils or lentils of your choice
1 tbsp tomato paste
2 bay leaves
1.5 liters of vegetable broth
20 g ginger
1 clove of garlic
For salmon skewers
1 bunch of coriander
50ml cold-pressed rapeseed oil
300 g salmon fillet (pre-cooked, boneless)
1 tbsp lemon juice
4 wooden skewers
Preparation of lentil soup
soup: Wash, peel and chop the soup vegetables and set aside the leek.
Heat 2 tablespoons rapeseed oil in a saucepan and lightly fry the vegetables except for the diced chives along with the lentils. Add the tomato paste, add the bay leaves, and fill with the vegetable stock. open 25 minutes silent boil lets do it. Peel the ginger and grate it finely. Peel the garlic and chop finely. Add both to the soup along with the leek. Cook 10 more minutes without lid. A good consistency can be achieved by very lightly pureing the soup with chopsticks before serving. Season with salt and chili flakes.
Salmon Skewers: Wash the coriander, dry it well, leave a few decorative stems, add the remaining coriander and 50ml cold-pressed rapeseed oil 50ml puree And season the oil with salt. Cut salmon into cubes, wash, dry, season with salt and lemon juice, then skewer. marinade lets do it.
Heat 3 tablespoons of rapeseed oil in a coated pan just before serving.
Spread kitchen paper on salmon skewers, grease with hot rapeseed oil, and bake on both sides for 2-3 minutes. grilled meat.
clothing material: Bring the soup to a boil and pour into a preheated dish. Place salmon skewers on a soup plate and serve with a drizzle of coriander and rapeseed oil.
tip: Lentil soup is easy to prepare and tastes great the next day.