FISCH  auf  LINSENGULASCH 

Lentil Goulash with Fish

Goulash:

2 onions
2 tbsp. paprika powder
2 tbsp. tomato paste
1 / 2 tbsp. sugar
500 ml of soup (cube)
300 g lentils
2 red peppers, peeled (canned)
2 tbsp. butter
salt, pepper, thyme

400 g fish fillets
oil
 

 

Soaking lenses, a few hours before.
Chop onions finely and dice peppers into small cubes.
Sauté onions in oil. Stir in paprika powder, tomato paste and sugar and pour in the soup. Simmer all 5 minutes. Add lentils, red pepper cubes and thyme. Cover and simmer until lentils are tender, about 25 minutes. Season with salt and pepper. Stir in butter.
Fry fish fillets and serve them upon the lens goulash.

  
     
     
 

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