fish and lentil stew

Name: fish and lentil stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3-4 Carrots (about 500 g); 2 (400 g) Leek sticks (leek); 150 g brown dish lenses; 3/8 l Tomato juice; 2-3 TEASPOONS clear broth (instant); 800 g Fish fillet; 2 TABLESPOONS lemon juice, salt; 3-4 Tbsp Flour; 2 TABLESPOONS Oil; 4 Tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp a little vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3-4 Carrots (about 500 g)
2 (400 g) Leek sticks (leek)
150 g brown dish lenses
3/8 l Tomato juice
2-3 TEASPOONS clear broth (instant)
800 g Fish fillet
2 TABLESPOONS lemon juice, salt
3-4 Tbsp Flour
2 TABLESPOONS Oil
4 Tomatoes
7-10 Tbsp Pepper
7-10 Tbsp a little vinegar

Directions

1
Peel, wash and finely dice the carrots. Clean, wash and cut leek into thin rings
2
Bring lentils, tomato juice, a good 1/2 l water and stock to the boil. Cover and cook for about 40 minutes. Mix in the vegetables about halfway through the cooking time and cook them as well
3
Wash the fish, pat dry and cut into large pieces. Sprinkle with lemon juice and leave to stand for a short time. Salt the fish and turn it in flour. Fry in hot oil, turning carefully, for about 5 minutes.
4
Wash, quarter, seed and finely dice the tomatoes. Shortly before the end of the cooking time, fold into the lentils. Season to taste with salt, pepper and possibly vinegar. Served with: Boiled potatoes
5
Lentils are rich in high-quality protein and B vitamins. They therefore complement meatless dishes in an ideal way