Ok, the other way around, not early, it has been a busy day, but late.
Lentil stew. I use green lentils, they keep longer and more whole than the gray or orange in a stew.
Preheat the oven and the pan. (needed for browning some)
In order to add:
(olive) oil/butter or and/and
Union(s) (at your liking)
Carrot (small cubes)
Laurel leaves, and some other herb you like and deemed appropriate.
Garlic (or not, we are garlic eaters, but if not, use some more from below)
Some red pepper, or red curry paste.
After some ‘browning’
Tomato (not to much, whole in small cubes, or a reasonable tin of peeled whole)
Lentils.
Water. (not to much, but depends if you have soaked the lentils before or not) and lentils do use some.
Salt / pepper
After done, you can add dome finely chopped parsley. Or coriander/cilantro if you like it. (but both not really necessary)
Fish stew.
Preheat the oven and the pan. (needed for browning some)
In order to add:
(olive) oil/butter or and/and
Union(s) (at your liking)
Carrot (small cubes)
Laurel leaves, and some other herb you like and deemed appropriate.
Garlic (or not, we are garlic eaters, but if not, use some more from below)
After some ‘browning’
Tomato (not to much, whole in small cubes, or a reasonable tin of peeled whole)
Some whole cream, or other fatty dairy you like to use in kooking.
A bit water, not to much/or even better some dry white whine.
Ad Various kind of fish and shrimps, moules, whatever, but keep in mind the time it need to be done. In small parts.
If your oven has a grill, when nearly done. Top the fish stew of with some finely grind cheese and grill till melted before serving. (also a good tip when making union soup, which you also can do very well in the oven 
