A pan full of lentils, simmered slowly in stock with sweet vegetables, is such a versatile dish. You can chuck some cooked chicken in, layer the top with more veggies, or do as I’ve done here, and flake some juicy fish over the top for a super-healthy, filling and indulgently rich dish.
Hope you enjoy!
Rich Cod and Lentil Stew
1 tablespoon butter
3 sticks celery, finely chopped
3 carrots, finely chopped
3 fat cloves of garlic, finely chopped
1 large onion, finely chopped
240g puy lentils
1 tin chopped tomatoes
1 tablespoon tomato puree
1 teaspoon thyme
1 teaspoon oregano
around 500ml chicken stock
salt and pepper, to season
4 fish fillets
1.Soften the celery, onions, garlic and carrots in the butter in a large pan for a good 15 minutes on a low heat, until they’re really tender.
2. Turn up the heat and add all of the other ingredients except the fish.
3. Pre-heat the oven to 180 degrees.
4. Let the stew bubble for a few minutes then turn right down and cook on a low heat for around an hour, or until the lentils are tender.
5. When the lentils have around 30 minutes to go, lay out a large sheet of foil into a baking fish and place the fish on top, then cover the fish with the foil, sealing it into a bag. Cook for around 20 minutes (depending on the size of the fillets) in an oven at 180 degrees.
6. Once the stew is done, ladle it out into bowls and then flake the cooked fish on the top.