What are the main ingredients in Hake & Sun-dried Tomato Lentils?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Hake & Sun-dried Tomato Lentils?

Calories: 691, Carbs: 50 grams, Fat: grams, Protein: 41.9 grams, Sugar: 17 grams, Salt: 313 grams

How do I prepare Hake & Sun-dried Tomato Lentils?

YES, ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast for 2-3 minutes until golden, shifting occasionally. Remove from the pan and set aside. ALL HAIL THE KALE: Place the shredded kale in a bowl with some seasoning. Using your hands, gently massage until softened. Set aside. IT’S DINE O’CLOCK: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until golden, shifting occasionally. Add the tomato paste and the wine, and cook for 1-2 minutes until mostly all evaporated. Add the massaged kale, the drained lentils, the chopped sun-dried tomatoes and a splash of water. Cook for 3-4 minutes until the kale is wilted. ADD SOME YUMMY GOODIES: When the kale is wilted, remove the pan from the heat and stir through the crème fraîche, a knob of butter, ½ the chopped oregano, ½ the lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water, if necessary. Cover to keep warm. FRY, FLIP, FRY: Place a clean pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. DISH UP DINNER: Dish up the saucy kale & lentils and top with the seared hake. Drizzle over the remaining lemon juice (to taste), and garnish with the remaining oregano. Great work, Chef!

What should be prepared from my kitchen to make Hake & Sun-dried Tomato Lentils?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Hake & Sun-dried Tomato Lentils

Loaded lentils, featuring fried onion, tangy sun-dried tomatoes, zesty white wine, and earthy kale – all smothered in a creamy lemon-butter sauce. Then comes the crispy-skinned seared hake. Finally, a drizzle of lemon juice and a sprinkling of fresh oregano. The coast is clear for you to start cooking, Chef!

Hake & Sun-dried Tomato Lentils

with créme fraîche, kale & fresh oregano

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Creme Fraiche
Fish
Fresh Oregano
Kale
Lemon Juice
Lentils
Line-caught Hake Fillet
Line-caught Hake Fillets
Onion
Onions
Sun-Dried Tomatoes
Tomato Paste
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Hake & Sun-dried Tomato Lentils

Serves 1

ALL HAIL THE KALE
Place the shredded kale in a bowl with some seasoning. Using your hands, gently massage until softened. Set aside.
YES, ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast for 2-3 minutes until golden, shifting occasionally. Remove from the pan and set aside.
IT’S DINE O’CLOCK
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until golden, shifting occasionally. Add the tomato paste and the wine, and cook for 1-2 minutes until mostly all evaporated. Add the massaged kale, the drained lentils, the chopped sun-dried tomatoes and a splash of water. Cook for 3-4 minutes until the kale is wilted.
ADD SOME YUMMY GOODIES
When the kale is wilted, remove the pan from the heat and stir through the crème fraîche, a knob of butter, ½ the chopped oregano, ½ the lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water, if necessary. Cover to keep warm.
FRY, FLIP, FRY
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through.
DISH UP DINNER
Dish up the saucy kale & lentils and top with the seared hake. Drizzle over the remaining lemon juice (to taste), and garnish with the remaining oregano. Great work, Chef!

Kale - 50g
Almonds - 10g
Onion - 1
Tomato Paste - 10ml
White Wine - 20ml
Lentils - 60g
Sun-dried Tomatoes - 20g
Crème Fraîche - 50ml
Fresh Oregano - 4g
Lemon Juice - 10ml
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

ALL HAIL THE KALE
Place the shredded kale in a bowl with some seasoning. Using your hands, gently massage until softened. Set aside.
YES, ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast for 2-3 minutes until golden, shifting occasionally. Remove from the pan and set aside.
IT’S DINE O’CLOCK
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until golden, shifting occasionally. Add the tomato paste and the wine, and cook for 1-2 minutes until mostly all evaporated. Add the massaged kale, the drained lentils, the chopped sun-dried tomatoes and a splash of water. Cook for 3-4 minutes until the kale is wilted.
ADD SOME YUMMY GOODIES
When the kale is wilted, remove the pan from the heat and stir through the crème fraîche, a knob of butter, ½ the chopped oregano, ½ the lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water, if necessary. Cover to keep warm.
FRY, FLIP, FRY
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through.
DISH UP DINNER
Dish up the saucy kale & lentils and top with the seared hake. Drizzle over the remaining lemon juice (to taste), and garnish with the remaining oregano. Great work, Chef!

Kale - 100g
Almonds - 20g
Onion - 1
Tomato Paste - 20ml
White Wine - 40ml
Lentils - 120g
Sun-dried Tomatoes - 40g
Crème Fraîche - 100ml
Fresh Oregano - 8g
Lemon Juice - 20ml
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

ALL HAIL THE KALE
Place the shredded kale in a bowl with some seasoning. Using your hands, gently massage until softened. Set aside.
YES, ALL THE ALMONDS
Place the chopped almonds in a large pan over medium heat. Toast for 2-3 minutes until golden, shifting occasionally. Remove from the pan and set aside.
IT’S DINE O’CLOCK
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced onions for 5-6 minutes until golden, shifting occasionally. Add the tomato paste and the wine, and cook for 1-2 minutes until mostly all evaporated. Add the massaged kale, the drained lentils, the chopped sun-dried tomatoes and a splash of water. Cook for 4-5 minutes until the kale is wilted.
ADD SOME YUMMY GOODIES
When the kale is wilted, remove the pan from the heat and stir through the crème fraîche, a knob of butter, ½ the chopped oregano, ½ the lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water, if necessary. Cover to keep warm.
FRY, FLIP, FRY
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through.
DISH UP DINNER
Dish up the saucy kale & lentils and top with the seared hake. Drizzle over the remaining lemon juice (to taste), and garnish with the remaining oregano. Great work, Chef!

Kale - 150g
Almonds - 30g
Onions - 2
Tomato Paste - 30ml
White Wine - 60ml
Lentils - 180g
Sun-dried Tomatoes - 60g
Crème Fraîche - 150ml
Fresh Oregano - 12g
Lemon Juice - 30ml
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

ALL HAIL THE KALE
Place the shredded kale in a bowl with some seasoning. Using your hands, gently massage until softened. Set aside.
YES, ALL THE ALMONDS
Place the chopped almonds in a large pan over medium heat. Toast for 2-3 minutes until golden, shifting occasionally. Remove from the pan and set aside.
IT’S DINE O’CLOCK
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced onions for 5-6 minutes until golden, shifting occasionally. Add the tomato paste and the wine, and cook for 1-2 minutes until mostly all evaporated. Add the massaged kale, the drained lentils, the chopped sun-dried tomatoes and a splash of water. Cook for 4-5 minutes until the kale is wilted.
ADD SOME YUMMY GOODIES
When the kale is wilted, remove the pan from the heat and stir through the crème fraîche, a knob of butter, ½ the chopped oregano, ½ the lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water, if necessary. Cover to keep warm.
FRY, FLIP, FRY
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through.
DISH UP DINNER
Dish up the saucy kale & lentils and top with the seared hake. Drizzle over the remaining lemon juice (to taste), and garnish with the remaining oregano. Great work, Chef!