For the lentils:
3/4 cup of dry lentils
1 1/2 cups of vegetable broth (I use "Better than Bouillon" brand by adding 1 heaping teaspoon of the
Bouillon paste to 1 1/2 cups water, or just use another brand of
vegetable broth)
1/2 cup chopped leek or onion
1 medium carrot sliced in to small pieces
2 tablespoons of roughly chopped fresh tarragon
2 tablespoons of fresh thyme
Place the ingredients in a sauce pan and bring to a boil, reduce the heat to medium and cook for 20 to 25 minutes or until the lentils are al dente.
While the lentils are cooking, prepare the tilapia:
2 pieces of tilapia
4 pieces of prosciutto, thinly sliced
Wrap 2 slices of the prosciutto around each piece of tilapia (see photos)
In a non-stick skillet, add about 1 tablespoon of olive oil. Heat the pan on medium high for 3 or 4 minutes to warm the pan and olive oil before adding the tilapia. Add the wrapped tilapia to the skillet. Turn the heat down to medium or just a little less than medium heat. Cook the fish for 6 minutes then turn the fish over in the skillet and cook for an additional 6 minutes. Serve the tilapia on top of the prepared lentils.
Serves 2