Lentil stew with smoked fish fillet
Time
Preparation time: 10 min.
Cooking or baking time: 30 min.
Total preparation time: 40 min.
Lentil stew - once a little different: This lentil stew is not, as is usual, served with blood sausage, but with smoked fish fillet. Being cooked with small red lentils that you do not have to soak, it is prepared very quickly!
ingredients for 3 servings
- 150 g smoked mackerel fillet
- 300 g of red lentils
- 1 L vegetable stock
- 1 onion
- 1 to 2 potatoes
- 2 tablespoons butter
- 1 bay leaf
- 1 slice of bacon
- 1 pck of greens (leek, celery, carrot)
- some apple cider vinegar
- Salt pepper
- fresh parsley
preparation
- Peel the onion and dice, peel the potato.
- In a saucepan, melt the butter and sauté the onion, then add the rinsed lentils and add the abundant half of the broth. Direct the potato on a fine grater, add the bay leaf and the bacon and cook for about 10 minutes, adding some stock.
- In the meantime, clean and peel the leek, celery and carrot, finely chop and add the diced vegetables to the soup, pour in the remaining broth and cook for 15 to 20 minutes until the vegetables are soft.
- Now take out the bacon slice, cut into cubes and add again. Season the lentil stew with a little vinegar and season with salt and pepper.
- Rinse the parsley, shake dry, finely chop and sprinkle over the stew.
- Peel off the mackerel fillet, pluck the fillet into pieces, add to the stew and serve.
Tip:
If the soup is prepared with other lentils, they must be soaked first, depending on the type. The little red lenses do not need to be soaked.
