HF W16 - CCR - Source of Fiber - Quick (20-min) - Seafood
over stewed green lentils and mini roma tomatoes with lemon thyme- Vis
- Mosterd
- Selderij
- Kan sporen van allergenen bevatten
Ingredienten
1 stuk(s)
Kabeljauwfilet
(Bevat: Vis)
60 gram
Groene linzen
½ stuk(s)
Knoflookteen
½ stuk(s)
Ui
½ stuk(s)
Gele wortel
125 gram
Gekleurde mini-romatomaten
100 gram
Broccoli
½ zakje(s)
Vadouvan
(Bevat: Mosterd)
½ stuk(s)
Citroen
2.5 gram
Verse tijm
(Kan bevatten: Selderij)
Zelf toevoegen
1 el
Olijfolie
1 el
[Plantaardige] roomboter
125 ml
Zoutarme groentebouillon
naar smaak
Peper en zout
Instructies
Preheat the oven to 200°C. Prepare the stock. Crush or mince the garlic. Chop the onion. Dice the carrot.
Heat a drizzle of olive oil in a deep frying pan over medium heat. Fry the carrots with the onion and the minced garlic for 3 - 4 minutes, seasoning to taste with salt and pepper. Add the lentils and the stock, then cover with the lid and bring to a boil. Allow to stew for 20 - 25 minutes, or until the lentils are done.
Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem. Boil the broccoli for 3 - 5 minutes, then drain and set aside. Season to taste with salt and pepper.
Add the mixed roma tomatoes and the broccoli to an oven dish and drizzle with olive oil. Season with salt and pepper and add the thyme sprigs (reserve some thyme leaves for garnish). Roast in the oven for 18 - 22 minutes.
Melt a knob of butter in a frying pan over medium-high heat and fry the cod for 1 - 2 minutes per side. Season to taste with salt and pepper. In the last minute, add the vadouvan and the rest of the butter.
Serve the stewed lentils in deep plates. Top with the cod and spoon over the vadouvan butter. Serve with the roasted tomatoes and broccoli and the lemon wedges. Garnish with the reserved thyme leaves.
