Lentil vegetables

Name: Lentil vegetables
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g Carrots; 150 g Leeks (leek); 40 g flat plate lenses; 1 TEASPOON clarified butter; 7-10 Tbsp Pepper; 7-10 Tbsp dried coriander; 100 ml Tomato juice; 200 ml clear broth (instant); 1 Tomato; 7-10 Tbsp Salt; 1 TABLESPOON Vinegar; 200 g Redfish fillet; 7-10 Tbsp a few squirts of lemon juice; 1 TABLESPOON Flour; 1 TABLESPOON Oil; 7-10 Tbsp lemon slices and fresh coriander

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

150 g Carrots
150 g Leeks (leek)
40 g flat plate lenses
1 TEASPOON clarified butter
7-10 Tbsp Pepper
7-10 Tbsp dried coriander
100 ml Tomato juice
200 ml clear broth (instant)
1 Tomato
7-10 Tbsp Salt
1 TABLESPOON Vinegar
200 g Redfish fillet
7-10 Tbsp a few squirts of lemon juice
1 TABLESPOON Flour
1 TABLESPOON Oil
7-10 Tbsp lemon slices and fresh coriander

Directions

1
Peel, wash and chop the carrots. Clean, wash and cut leek into thin rings. Steam prepared vegetables and lentils in hot lard for about 5 minutes. Season with pepper and dried coriander.
2
Deglaze with tomato juice and stock. Cover and cook for about 40 minutes. In the meantime wash, quarter and seed the tomato. Cut the flesh into small cubes. 2 minutes before the end of the cooking time, fold into the lentil vegetables.
3
Season to taste with salt and vinegar. Wash the fish fillet, dab dry and cut into pieces. Sprinkle with lemon juice, salt a little and turn lightly in flour. Fry in hot oil while turning for about 4 minutes.
4
Serve garnished with lemon slices and fresh coriander.