Lentils with Tilapia Fillet

Perhaps your new favorite bean dish:

Rinse the fish fillet under running water, rub dry and cut into tender strips. Drizzle with lime juice and season with garam masala. Clean the spring onions, remove the peel from the garlic clove and the ginger root and finely dice all three ingredients.

Rinse the lentils thoroughly under running water and drain. Heat the ghee in a wok or a frying pan with high sides and sauté the diced onion, garlic and ginger. Add the lentils and season with salt, pepper and turmeric.

Pour in the clear soup and let it bubble up. Reduce the heat, cover the pan with a lid and cook the lentils for about twenty minutes. Add the fish strips and let them simmer for five to eight minutes. Season to taste and bring to the table on the spot.

Fish alternatives: redfish, red salmon, snapper, plaice, pollock, cod, shrimp (Norway lobster).

Vegetable alternatives: kidney beans, white beans, hominy, green peas.

(*) Tilapias are farmed cichlids that occur in tropical and subtropical waters in large schools. If this fish is not available in the supermarket or store, there are alternatives, including salmon, redfish, cod and plaice.

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