Smoked Salmon, Bulgur, and Lentil Soup

1. 1 Salmon filletpack 400 g ≈ $10.50 45 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 12 g
5. 5 Potatoes≈ $2.15 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 ≈ $1.60 6 g
9. 9 Sunflower oil 14 ml
10. 10 Tomato pastepack 140 g ≈ $1.00 3 g
11. 11 Ground black pepper 1 g

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

Method

1. Rinse the bulgur², then cover with cold water.

2. Rinse the lentils. Peel and chop the onion⁶, potato⁵, and carrot⁴.

3. Place the salmon¹ fillet in cold water, add a bay leaf, and bring to a boil.

4. Skim off any foam, add whole peppercorns and half the chopped onion⁶. Simmer for 20 minutes.

5. Cube the remaining onion⁶ and sauté until golden.

6. Cut the carrot⁴ into cubes and the leek⁷ into rings.

7. Cut the potato⁵ into medium-sized chunks.

In short

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