Lentils with Cranberries and Red Mullet

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A lunch that combines the illusion of lightness—thanks to the red mullet—and a satisfying effect—thanks to the lentils. It's something Iberian in both form and content. This dish is enjoyable both cold and hot, but served hot, it might just be better.

Ingredients

Lentils - 5.3 oz
Spanish onions - 1 head
Celery salt - 1 stalk
Dried cranberries with sugar - 1 tablespoon
Carrot - 2 pieces
Bacon - 0.7 oz
Olive Oil - 1 fl oz
Red mullet fillet - 7.1 oz
Lemon - 2 pieces
Parsley - 0.4 oz
Thyme - 1 stalk
Bay leaf - 1 piece
Tomatoes - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop one small carrot, slice one medium-sized onion into half-rings, finely chop one stalk of celery, and dice the bacon into very small cubes.

Step 2

Sauté everything for two to three minutes in a deep skillet with olive oil. Add the lentils and cook them with the vegetables, stirring for one minute. Then add the cranberries and pour in enough water to cover the lentils by about an inch, and season with salt. Let it simmer on low heat for half an hour, adding more water if it starts to evaporate.

Step 3

In a separate saucepan or small pot, pour a liter of water over a roughly chopped onion, a coarsely chopped carrot, a coarsely chopped celery stalk, a whole sprig of 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 on low heat for half an hour. After that, add the fillet of mullet to the resulting broth and cook for another seven to ten minutes.