Lentils with cranberries and red mullet
2 servings
40 minutes
Lentils with cranberries and red mullet is a wonderful combination of flavors inspired by Indonesian cuisine. The dish combines the tenderness of red mullet, the slight tartness of dried cranberries, and the nutrition of lentils, creating a harmonious taste. The origins of this recipe trace back to traditional Indonesian seafood cooking methods that often use aromatic broths and herbs. The light spiciness of thyme and the freshness of lemon make it particularly appetizing. This dish is perfect for a warm dinner or an exquisite lunch, bringing a cozy home feeling with exotic notes. The broth, rich in vegetables and spices, fills the fish with tenderness while lentils with cranberries add textural contrast. It is best served fresh with greens and crispy bread to enjoy its rich and complex flavor.
1
Chop one small carrot finely, slice one medium onion into half rings, chop one celery stalk finely, and dice the bacon into very small cubes.
- Carrot: 2 pieces
- Red onion: 1 head
- Celery: 1 stem
- Bacon: 20 g
2
Sauté everything for two to three minutes in a deep skillet with olive oil. Add lentils and simmer with the vegetables, stirring for one minute. Then add cranberries and pour in water so that it covers the lentils by one centimeter, and add salt. Let it simmer on low heat for half an hour, adding water if it evaporates.
- Olive oil: 50 ml
- Lentils: 150 g
- Dried cranberries: 1 tablespoon
- Salt: to taste
3
In a separate pot, pour 1 liter of water over a coarsely chopped onion, coarsely chopped carrot, coarsely chopped celery, unchopped parsley, a small tomato, a sprig of thyme, and a pinch of salt and pepper. Add the juice of one lemon and let it simmer for half an hour on low heat. Then add the fillet of red mullet to the resulting broth and cook for another 7-10 minutes.
- Red onion: 1 head
- Carrot: 2 pieces
- Celery: 1 stem
- Parsley: 10 g
- Tomatoes: 50 g
- Thyme: 1 stem
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 2 pieces
- Red mullet fillet: 200 g
4
Season the cooked lentils with lemon juice and serve with boiled fish.
- Lemon: 2 pieces
- Red mullet fillet: 200 g