| Type | Per person |
|---|---|
| Energy | 610 kcal |
| Fat | 10 gr |
| of which saturated | 2 gr |
| Carbohydrates | 60 gr |
| of which sugars | 10 gr |
| Fibres | 25 gr |
| Protein | 55 gr |
| Salt | 0 gr |
Ratatouille with lentils and fried cod
Main course
2 persons
30 - 60 min
With seasonal products
520gr vegetables p.p.
Ingredients
2 persons
| 200 grams of lentils |
| 1 bay leaf |
| 4 peppercorns |
| 1 onion |
| 1 clove of garlic |
| 1 small aubergine |
| 1 small courgette |
| 1 red pepper |
| 1 beef tomato |
| 2 tablespoons of liquid margarine |
| 100 grams of diced tomatoes without salt |
| provencal herbs |
| 2 pieces of cod |
Preparation
Ratatouille is not only an entertaining family film, it is also a delicious dish with stewed vegetables! Pairs top with cod and lentils.
- Wash the lentils and cook them in plenty of water with the bay leaf and peppercorns for about 40 minutes.
- Clean the vegetables.
- Chop the onion and garlic small. Halve the courgette and aubergine lengthwise and cut the halves into slices. Dice the pepper and cut the tomato into wedges.
- Fry the onion and garlic glazed in 1 tablespoon of margarine.
- Add the rest of the vegetables with the diced tomatoes and some Provençal herbs. Braise the vegetables for 15 minutes until tender.
- Fry the pieces of cod in the rest of the margarine for about 8 minutes until cooked and browned.
- Place the fish on plates and serve with the lentils and ratatouille.
Source: Voedingscentrum
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Nutritional values
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