for 4 people

Lentils and carrots

1 tbsp	olive oil
2	red onions, cut into wedges
400 g	carrots, cut into pieces approx. 3 cm wide
6 dl	water
200 g	beluga lentils (beluga)
½ tsp	salt

Spice mix

50 g	ground almonds
½ tbsp	dried oregano
½ tbsp	smoked paprika
1 tsp	cinnamon
¼ tsp	nutmeg
¼ tsp	salt
¼ tsp	pepper
½ bunch	parsley, roughly chopped

Tuna

1 tbsp	olive oil
4 slice	yellowfin tuna (each approx. 180 g)
¼ tsp	salt
180 g	plain yoghurt
4 sprig	flat-leaf parsley, finely chopped

How it's done

Lentils and carrots

Heat the oil in a pan. Add the onions and carrots, sauté for approx. 2 mins. Pour in the water, bring to the boil. Add the lentils, reduce the heat, simmer (uncovered) for approx. 15 mins. until just soft, stirring occasionally, season with salt.

Spice mix

Toast the almonds in a non-stick frying pan for approx. 5 mins. over a medium heat along with all the other ingredients up to and including the pepper. Remove, add ¾ of the mixture as well as the parsley to the lentils, mix.

Tuna

Heat the oil in the same pan. Salt the fish, fry for approx. 30 secs. on each side. Remove, slice, serve with the lentils. Sprinkle the remainder of the spice mix on top of the fish, serve with the yoghurt. Garnish with parsley.

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