eCook Meal
Hake & Sun-dried Tomato Lentils
with créme fraîche, kale & fresh oregano
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R126.51
for 4 servings · R31.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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White Wine needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Kale, Lemon Juice, Lentils, Line-caught Hake Fillets, Onion, Oregano, Tomato, 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?
ALL HAIL THE KALE: Place the shredded kale in a bowl with some seasoning. Using your hands, gently massage until softened. Set aside. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Hake & Sun-dried Tomato Lentils?
Almonds, Creme Fraiche, Fish, Kale, Lemon Juice, Lentils, Line-caught Hake Fillets, Onion, Oregano, Tomato, 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