Lentil soup with cod, lemon-marinated apple cubes, and whole wheat naan bread
Let the aroma of Indian spices fill your home with this flavorful lentil soup. The recipe is developed by Valsemøllen and meets the whole grain logo standards.
Ingredients
Lentil soup
- 1 red chili
- 2 clove garlic
- 2 small onions about 130 g
- 4 Medium-sized carrots 260 g
- 2 green bell peppers 400 g
- 3 leeks
- 1 tbsp rapeseed oil
- 2 tbsp red curry paste to taste
- 1 dl red lentils
- 1 liters Vegetable broth
- 1 tsp flake salt
- pepper
- 400 g skinless and boneless cod fillet MSC or ASC certified
Lemon-marinated apple cubes
- 1 large apple
- 1 lemon
- 1 bunch (Bangladeshi Taka) fresh coriander
Whole wheat naan bread (4 breads)
- 1 ¼ dl cold water
- ¼ dl rapeseed oil about 25 g
- 1 tsp flake salt
- 100 g Valsemøllen wheat flour
- 130 g White wheat Whole wheat flour
Instructions
Soup
- Split the chili, remove the seeds, and finely chop the chili. Crush the garlic. Peel the onions and chop them. Peel and dice the carrots, and slice the bell peppers.
- Slice the leeks.
- Heat the oil in a pot and sauté the curry paste for a moment. Add the onions, garlic, and vegetables, and sauté them for a few minutes.
- Rinse the lentils and add them to the pot with the vegetables, stirring them around. Pour in the vegetable broth and let the vegetables and lentils simmer for about 20 minutes until they are tender.
- Pour some of the vegetable broth into a bowl and blend the rest of the soup, vegetables, and lentils. If you find the soup too thick, add some of the broth you set aside into the soup until it reaches a nice creamy consistency. Season the soup with salt and pepper to taste.
- Cut the fish into 4 nice pieces and steam them in a little boiling water in a pot for about 5-7 minutes, until the fish flakes easily when you press gently on it with a finger. Remove the fish and drain on a piece of kitchen paper.
Lemon-marinated apple cubes
- Cut the apple into small cubes and squeeze lemon juice over it. Chop the coriander and mix it with the apple cubes.
Whole wheat naan bread
- Mix water, oil, and salt together in a bowl. Gradually add the two types of flour and knead the dough well.
- Divide the dough into 4 pieces and shape them into round balls. Roll each dough ball out with a rolling pin on a flour-dusted surface. The flatbreads should be rolled as thinly as possible.
- Heat a frying pan well and bake the breads on the hot pan on each side until they are golden and fully cooked. Serve with the soup.
- If you want to make the recipe a bit easier and quicker to prepare, you can replace the homemade flatbreads with a pre-baked whole grain logo-marked baguette. Serve one slice per person.
Serving
- Serve the soup with steamed cod, lemon-marinated apple cubes, and naan bread.
Tip
- Whole grains can be beneficially included in several of the day's meals. In this dish, you get grains in the form of whole grain bread.
- Many vegetable leftovers, etc., can be added to a soup, so a soup is great for emptying the fridge. When vegetables are used for a soup, it doesn't matter if they are a little limp. If you make too much soup, you can simply freeze it.