Orient-Express-Lens pot with fish fillet

Name: Orient-Express-Lens pot with fish fillet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 3 TABLESPOONS Oil; 7-10 Tbsp curry, salt, pepper; 1 TABLESPOON Vegetable broth (instant); 250 g red lentils; 400 g Tomatoes; 500 g F; 4 Stem(s) flat leaf parsley; 2 TABLESPOONS White wine vinegar

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
3 TABLESPOONS Oil
7-10 Tbsp curry, salt, pepper
1 TABLESPOON Vegetable broth (instant)
250 g red lentils
400 g Tomatoes
500 g F
4 Stem(s) flat leaf parsley
2 TABLESPOONS White wine vinegar

Directions

1
Peel and chop the onion and garlic. Heat 1 tablespoon of oil in a large pot. Fry the onion and garlic in it. Sprinkle with 1 tbsp curry. Add 1 1⁄4 l water, broth and lentils, bring to the boil and cook for 10-12 minutes.
2
Wash, dice and add the tomatoes.
3
Rinse fish, dab dry, dice and fry in 2 tablespoons of oil all around for about 5 minutes. Season with salt. Wash and chop parsley. Add to the stew with the fish. Season to taste with vinegar, salt, pepper and curry.