French green lentil soup with salmon

Ingredients

For 1 serving

• Lentils50 g
• Salmon fillet110 g
• Carrots1
• Shallot20 g
• Celery30 g
• Vegetable broth500 ml
• Mustard5 g
• Thyme2 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: fish, celery, mustard,

Method

1. Rinse the lentils in a sieve. Chop the shallot, peel the carrot and dice the carrot and celery into about 5 mm pieces. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium heat and fry the shallot, carrot and celery with the thyme for 4 minutes, until the shallot is translucent.
3. Add the lentils and hot stock, bring to the boil and simmer over low heat, covered, for 30 minutes, until the lentils are tender but still whole; salt at the end.
4. Meanwhile skin the salmon fillet, remove any bones and cut it into cubes of about 2 cm.
5. Add the salmon to the soup and cook gently for 4 minutes, stirring as little as possible, until the cubes are opaque outside and still pink inside.
6. In a cup mix the mustard with a spoonful of hot broth, stir it into the soup off the heat, mix gently and serve.