Oriental lentil pot with fish fillet

Ingredients

Directions

1. 1

   Peel and finely dice the onion. Peel the garlic and press it through a garlic press. Wash the lentils. Heat 1 tablespoon of oil in a pot, fry the diced onion and garlic until transparent. Add the lentils, curry paste and bay leaf. Deglaze with vegetable stock and cook for about 45 minutes

2. 2

   Wash and clean the tomatoes and cut them into small cubes. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Fish wash, dab dry, season with salt, cut into cubes. Turn fish lightly in flour

3. 3

   Heat 1 tablespoon of oil in a frying pan and fry the fish cubes for about 5 minutes. Add the diced tomatoes to the stew, cook briefly and season with vinegar, salt and pepper. Fill the stew into small bowls, add the fish cubes, sprinkle with parsley and garnish