Lentil Vegetable

Ingredients

• 150 g brown lentils
• 1 Mango
• 1 Papaya
• 1 bunch spring onions
• 1 onion
• 2 EL oil
• 3 TL curry
• 200 ml vegetable broth
• Salt
• Pepper
• 2 EL Apple cider vinegar
• 500 g pike-perch fillet with skin

Instructions

1. 1.

   Cook lentils covered with water for about 30 minutes.

2. 2.

   Peel mango and papaya. Cut the flesh of the mango away from the fibrous core. Halve the papaya and remove the seeds. Dice mango and papaya into pieces. Clean, rinse, and finely chop spring onions. Peel and cube onion.

3. 3.

   Heat 1 EL oil in a pot, sauté onion. Sprinkle curry over it and stir briefly. Deglaze with vegetable broth. Add fruits and spring onions and cook for 3-5 minutes. Drain lentils and add to the fruit mixture. Season with salt, pepper, and apple cider vinegar.

4. 4.

   Divide pike-perch fillet into four portions. Season with salt and pepper. Heat remaining oil in a non-stick pan. Fry fillets skin-side down for 3-4 minutes, then flip and cook another 1-2 minutes. Plate the fish on top of the lentil vegetable.