Creamy lentil soup with salmon strips

Name: Creamy lentil soup with salmon strips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 250 g cherry tomatoes; 2 TABLESPOONS Oil; 2 TEASPOONS Tomato paste; 1 can(s) (à 850 ml) Lentils with soup greens; 125 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 3 Stem/s Dill; 400 g Salmon fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Thanks to pre-cooked lentils, the refined soup is quickly cooked. Even the salmon with dill is ready in no time at all

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
250 g cherry tomatoes
2 TABLESPOONS Oil
2 TEASPOONS Tomato paste
1 can(s) (à 850 ml) Lentils with soup greens
125 g Whipped cream
1 TEASPOON Vegetable broth (instant)
3 Stem/s Dill
400 g Salmon fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
For the soup, peel and finely dice the onion. Wash and halve the tomatoes. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add tomato paste and sweat it on. Stir in lentils together with stock, cream, approx. 300 ml water and stock. Bring everything to the boil and simmer covered for about 10 minutes.
2
For the salmon in the meantime wash the dill, shake dry and cut finely. Wash the fish, dab dry and cut into strips. Sprinkle fish with dill and press on. Heat 1 tablespoon of oil in a pan. Fry the salmon on each side for about 2 minutes.
3
Add tomatoes to the soup and heat briefly. Season soup with salt and pepper. Serve with fish.