Smoked haddock with lentils

Prep: 10 mins

Cook: 25 mins

A very fresh, crisp and healthy dish to make packed with protein and quick to make.

100g 4oz Puy lentils

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

300ml vegetable stock

1 rounded tbsp half-fat crème fraîche

2 tbsp chopped dill

Zest ½ lemon

2 x 100g smoked haddock fillets

50g baby spinach leaves

In a pan, add in the lentils with the onion, carrot and celery.

Pour in the stock and bring to the boil.

Give it a stir, then reduce the heat, cover and simmer for 20-25 minutes, until the lentils are tender.

In a bowl, mix together the crème fraîche, half the dill and the lemon zest, adding a little salt and pepper.

Put the fish in a shallow dish with a teaspoon of water and cover with cling film.

Microwave on medium for 4-6 minutes until the fish flakes easily.

When the lentils are cooked, stir in the spinach until the leaves are just wilted, then stir in the crème fraîche mixture.

Divide between 2 warmed plates and top with the haddock. Scatter over the remaining dill and serve.

Serves
4

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Fish, Vegetables, Lentils

Recipe Type
Dinner, Healthy

Level of Difficulty
Easy

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