Oriental lentil pot with fish fillet

Name: Oriental lentil pot with fish fillet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 250 g yellow lentils; 2 TABLESPOONS Oil; 2 TEASPOONS yellow curry paste; 1 Bay leaf; 1,5 l Vegetable stock; 3 (approx. 400 g) Tomatoes; 4 Stem(s) Parsley; 500 g Fish fillet (e.g. cod); 7-10 Tbsp Salt; 2 TABLESPOONS Flour; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
250 g yellow lentils
2 TABLESPOONS Oil
2 TEASPOONS yellow curry paste
1 Bay leaf
1,5 l Vegetable stock
3 (approx. 400 g) Tomatoes
4 Stem(s) Parsley
500 g Fish fillet (e.g. cod)
7-10 Tbsp Salt
2 TABLESPOONS Flour
2 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper

Directions

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
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
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