Smoked Salmon, Bulgur, and Lentil Soup

1. 1 Salmon filletpack 400 g ≈ $10.50 80 g
2. 2 Bulgurpack 500 g ≈ $3.00 25 g
3. 3 Red lentilspack 450 g ≈ $2.40 30 g
4. 4 Carrots≈ $1.50 per kg 25 g
5. 5 Potatoes≈ $2.19 per kg 105 g
6. 6 Onions≈ $1.60 per kg 25 g
7. 7 Leekpack 300 g ≈ $2.50 20 g
8. 8 Butterpack 180 g ≈ $1.58 6 g
9. 9 Sunflower oil 10 ml
10. 10 Tomato pastepack 140 g ≈ $1.00 5 g
11. 11 Ground black pepper 1 g
12. 12 Bay leaves 1 g
13. 13 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Place the salmon¹ fillet in 600 ml of cold water, add a bay leaf and half an onion⁶, bring to a boil, skim off any foam, and simmer for 10 minutes. Remove the fish, strain the broth.

2. Rinse the bulgur² and lentils. Cut the potatoes⁵ into cubes.

3. Add the potatoes⁵, lentils, and bulgur² to the boiling broth, season with salt, and simmer for 15 minutes.

4. Chop the remaining onion⁶ into cubes, grate the carrot⁴, and slice the leek⁷ into rings. Sauté in sunflower and butter⁸ for 5 minutes, then add tomato¹⁰ paste and cook for 1 more minute.

5. Transfer the sautéed vegetables to the soup and cook for another 5 minutes until the potatoes⁵ and lentils are tender.

6. Flake the salmon¹ into chunks, bone it, and return it to the soup. Add black pepper, warm through for 2 minutes, then let it steep for 5 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.