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Rinse the lentils and cook them in a pan with water and salt or the vegetable stock cube until they're soft. This can take about half an hour, or less or more depending on the type of lentils you're using.
Meanwhile slice the radishes into thin slices and marinate them in a bit of soy sauce, rice wine vinegar and garlic. Peel the carrots and use a vegetable peeler to create thin slices.
Rinse the leek very well and chop them into strips, Peel and finely chop the garlic clove. Create a simple sauce by combining finely chopped garlic with juice of half a lemon, tahin and a bit of lukewarm water until the sauce is smooth.
Because the water is lukewarm you can easily dissolve the sesame paste. Don't add too much water.
Drain the lentils and set them aside. Heat a dash of oil in a skillet and cook the cod for a few minutes on each side until they are beautiful golden brown. Don't cook it too long, otherwise the cod will become dry.
Season the cod with a bit of pepper and salt. Meanwhile heat a wok on high heat and add a dash of oil as soon as the wok starts to smoke. Add carrot and leek strips and stir fry them for a few minutes.
Season with lemongrass paste, chili sauce, pepper and salt. Divide carrot and leeks over 4 plates, add the lentils and put the cod on top. Add a few slices of radish on top of the cod.
Add a bit of tahin sauce over the vegetables, not too much otherwise the flavor will be too strong. Finish with some sesame seeds, enjoy!