Lentil stew with salmon

Name: Lentil stew with salmon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (250 g) frozen salmon fillet; 1 medium onion; 250 g cherry tomatoes; 1/2 bunch Dill; 1 can(s) (850 ml; separation weight: 530 g) Lentil vegetables with soup greens; 2 TABLESPOONS Oil; 1 (250 ml) bottle of tomato & ricotta sauce; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (250 g) frozen salmon fillet
1 medium onion
250 g cherry tomatoes
1/2 bunch Dill
1 can(s) (850 ml; separation weight: 530 g) Lentil vegetables with soup greens
2 TABLESPOONS Oil
1 (250 ml) bottle of tomato & ricotta sauce
1 TEASPOON Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Allow the fish to thaw at room temperature for about 2 hours. Peel and finely dice the onion. Wash and halve the tomatoes. Wash the dill, dab dry, put something aside for garnishing. Chop the rest finely.
2
Drain the lentils. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add the lentils, deglaze with 250 ml water and sauce. Bring to the boil, stir in broth and simmer for 5 minutes. Wash fish and pat dry, cut into strips. Sprinkle salmon with dill, press on. Heat 1 tablespoon of oil in a coated frying pan and fry salmon over medium heat for 2-3 minutes while turning. Add tomatoes to the soup and cook for 1-2 minutes. Season soup and fish with salt and pepper.
3
Sprinkle salmon with dill, press on. Heat 1 tablespoon of oil in a coated frying pan and fry salmon over medium heat for 2-3 minutes while turning. Add tomatoes to the soup and cook for 1-2 minutes. Season soup and fish with salt and pepper. Add fish to the soup and serve immediately. Garnish with dill
4
2 hours waiting time