for 4 person

100 g	diced bacon
2	spring onions
2	garlic cloves
2	carrots
1	tomato
1 cm	ginger

¼ tsp	cinnamon
250 g	brown lentils
5 dl	vegetable bouillon

½ tsp	salt
a little	pepper
4 slice	yellowfin tuna (approx. 130 g each)
1 bunch	parsley

How it's done

Fry the diced bacon slowly in the frying pan over a medium heat for approx. 5 mins. until crispy. Chop the spring onions, slice the green part into rings and set aside, crush the garlic. Add the onion and garlic and sauté briefly. Slice the carrots, dice the tomatoes, chop the ginger finely, add them to the pan and sauté briefly.

Add the cinnamon, lentils and stock, bring to a boil, and simmer, covered, on medium heat for approx. 30 mins.

Season the fish, lay the slices in the lentils and allow to stand, covered, for approx. 10 mins. Chop the parsley finely and sprinkle it and the green onion rings over the fish shortly before serving.

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