Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1994 / 476
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Drain and rinse the cannedlentils. Chop the tomatoes. Peel and finely chop the carrot. Finely chop the celery. Peel and chop the onion and garlic. Boil the measuredwater and dissolve the tomatopaste and stockcube in it.
2 Start stew
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the onion, carrot and celery and fry with a pinch of salt for 5 min. Add the garlic and tomatoes and fry for 2 min further.
3 Add and stew
Add the drained lentils, the tomatostock, bayleaves, driedthyme, balsamicvinegar, honey and blackpepper. Cover with a lid, reduce the heat to low and simmer for 15-20 min.
4 Fry fish
Meanwhile, heat another pan over a medium-high heat with a drizzle of olive oil. Once hot, add the seabass fillets, skin-side down, and fry for 4 min or until crispy. Flip and cook for 1 min further. Season with salt and pepper. See pro tip!
Slice the lemon into wedges. Divide the lentil stew among plates and top with the seared seabass fillets. Serve with the lemon wedges.