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
Hake & Sun-dried Tomato Lentils
with créme fraîche, kale & fresh oregano
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Hake & Sun-dried Tomato Lentils?
The preparation time for Hake & Sun-dried Tomato Lentils with créme fraîche, kale & fresh oregano is between 25 and 45 minutes.
What is the total time required to make Hake & Sun-dried Tomato Lentils with créme fraîche, kale & fresh oregano?
The total time required to make Hake & Sun-dried Tomato Lentils with créme fraîche, kale & fresh oregano is between 35 and 55 minutes.
How many servings does Hake & Sun-dried Tomato Lentils provide?
4 servings
What are the main ingredients in Hake & Sun-dried Tomato Lentils?
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
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?
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
How many calories does Hake & Sun-dried Tomato Lentils have?
691 calories
How much fat content does Hake & Sun-dried Tomato Lentils have?
grams
Woolies Products in this dish
