If you cook this dish from canned lentils, then you save almost half an hour. And to give her homemade, deeper taste, stew it briefly with fried bacon in red wine. At the very end, mix the chopped stems and celery leaves for freshness and juiciness. Such lentils will become the perfect side dish for tender fleshy cod fried on pan until crisp. Top the whole dish with brown butter. It will give a light nutty flavor, which harmoniously combined with fish and lentils. one serving: (4 total) Calories 480, total fat 20 g, saturated fats g., proteins 43 g., carbohydrates 25 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 things. skinless cod fillet, 180 g each.
- 3 stalks of celery, trimmed, peeled and finely chopped obliquely + 0.5 tbsp. celery leaf
- 2 tbsp. l olive oil
- 1 tbsp. l (15 gr.) Butter
- 4 slices of bacon, chopped into thin strips
- Half medium red onion, finely chopped
- 1 clove garlic, finely chopped
- 0.5 tbsp. red wine
- 2 cans of 425 gr. canned brown lentils, washed
- 0.5 tbsp. lightly salted chicken stock
- 1/4 tsp red pepper flakes
Recipes with similar ingredients: cod, lentils, celery, wine red, bacon
Recipe preparation:
- Sauté the bacon in a medium-sized saucepan over high heat, stirring often until it is browned, 2-3 minutes. Add onion and garlic and fry, stirring constantly, until the flavor goes, about 1 minute. Pour in the wine, bring to a boil and cook, stirring and scraping pieces of bacon from the bottom of the pan, about 1 minutes.
- Stir in lentils, chicken stock and red pepper flakes and bring to a boil again in the boiler. Cover and cook, stirring occasionally and, if necessary, reducing fire to medium until the liquid becomes thick and not watery, about 3 minutes. Remove from heat, mix the stems and leaves of celery, 0.5 tsp. salt and a little ground black pepper.
- Sprinkle 0.5 tsp cod fillet. salt and pepper. In big non-stick pan over medium heat heat the olive oil. Once the oil starts to flicker, put fish on the side where the skin was, down and fry without turning, 3-4 minutes (the fish should become opaque between fibers).
- Turn the fillet over and fry on the other side until it starts split into flakes, 1-2 minutes. Put the fish out of the pan and turn off the fire. Add butter to the pan, give it melt and darken.
- Arrange the lentils in 4 bowls or soup bowls, on top put the cod and pour brown oil.
