Red Lentils with Cod
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, red
- 500 ml vegetable stock, thin
- 350 g cod
- 2 medium onion (s)
- 1 clove garlic
- 2 large carrots
- 1 handful celery
- 1 handful leeks
- 1 bell pepper (s)
- 2 chilli pepper (s)
- 1 piece (s) ginger, about the size a thumb
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 400 ml coconut milk
- 2 teaspoons curry powder
- 4 teaspoons paprika powder
- salt and pepper
- little olive oil
Print Recipe
Pin Recipe Instructions
- First cut all vegetables into small pieces, for garlic and ginger into cubes about 1 mm. You can work coarser with the rest of the vegetables. Cut the fish into strips about 4 cm wide.
- Put the onions, carrots and celery in a pan with a little olive oil and sauté for about 5 minutes. Add the tomato paste and flour and stir-fry for about 1 minute. Now add all the other ingredients, except for the fish, and simmer gently for 10-15 minutes over a low heat. Season to taste and season.
- Finally add the fish and let it steep for another 8-10 minutes over low heat.
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