Boil the lentils for 20-30 minutes until tender, then drain and dry on a tray.
Sweat the diced carrot, celery, leek, garlic, and ginger in olive oil until soft.
Add seasoning and cook for 3 minutes, then stir in lentils and stock and boil.
Add tomatoes and two tablespoons of coriander, simmering for 30 seconds until a loose sauce forms.
Fry the monkfish fillets in hot sunflower oil until browned on both sides.
Rest the fish on a tray and season with salt, pepper, and lemon juice.
Stir the crème fraîche into the lentil mixture.
Divide lentils into bowls, slice the fish, and place on top.
Garnish with remaining herbs and serve.