Red Lentil Soup with Salmon Inlay on Homemade Bread Fresh from Oven (Frank Reudenbach)

Mix 1,150 g wheat flour, 140 ml water and 5 g yeast together and cover with plastic wrap and leave to stand at room temperature for 12-16 hours. Then add the rest of the wheat flour, water, salt, yeast and olive oil and knead well for 8 minutes. Then the dough is rubbed with a little oil and covered with plastic wrap, now it has to rise for 45 minutes.

Fold the dough three times at intervals of 45 minutes several times and turn the top down. Cover the dough again with plastic wrap before each resting time. Then place the dough in a bed of flour and divide into 2 loaves of bread. Do not knead anymore, if necessary pull carefully into shape. Place both pieces of dough on the baking sheet and cover with foil. Let rest for another 90 minutes. Preheat the oven to 230 degrees, slide in the baking sheet, pour about 40 ml of water on the bottom of the oven or place in a fire-proof container. Close the door and turn off the oven. Wait 2 minutes and switch the oven back on. Bake at 230 degrees for 30 minutes.

Rinse the lenses. Melt the butter in the saucepan, sauté the garlic and onion for 2-3 minutes. Mix the spices in a bowl. Then add the spices to the pan and sauté briefly (30 seconds). Then add tomatoes, lentils, lemon juice, broth and coconut milk to the saucepan and cook for 25-30 minutes on a medium heat. Season with salt and, if necessary, pepper, but be careful as there is already chili powder in it.

Cut the salmon fillet into fine strips, about 1 cm. Fry the pieces very briefly in a pan, about 1 minute each side for 30 seconds, because the slices are very thin. Arrange the soup in a bowl or plate and carefully add 2-3 strips of salmon and garnish with coriander and lemon wedges.