The proportion of prawns and squid used in this dish is very much a matter of personal taste. Small pieces of juicy fried fish could be added as well. The dish looks especially tempting if the seafood is placed on top of the soup along with the croutons and a couple of lemon slices.


• 250g yellow lentils
• 1 small onion, quartered
• 1 carrot, chopped into large pieces
• 750ml chicken broth
• 1 handful each of fresh basil and oregano leaves, chopped


1. Put the lentils, onion and carrot in the stock, bring to the boil, reduce the heat, and simmer until the lentils are soft (about 20 minutes). Puree the mixture before stirring in the basil and half of the oregano.

2. Briefly fry the prawns and garlic in the olive oil with a little lemon juice, and then season with salt.

3. Season the squid rings with salt before turning in flour and deep frying for a few minutes. Season the lentil puree with salt, pepper and the remaining oregano.

4. For the croutons, fry the slices of bread in oil and butter, turning frequently, until golden brown and crisp, and then add the crushed garlic and dill. Put the seafood into deep individual bowls, pour the soup on top, and garnish with croutons.