Description
Perfectly poached haddock on a bed of delicious spicy lentils
Ingredients
Scale
Lloyd Grossman Tomato & Chilli Sauce (175ml)
30g dried green Lentils
1 carrot, finely chopped
80g Kale, steamed
110g Hake Fillet (or any other chunky white fish)
Instructions
- Empty the sauce into a pan and add the dried lentils and finely chopped carrot.
- Heat over a medium heat, keeping an eye on the liquid.
- If the sauce starts to look dry, keep adding hot water from the kettle from time to time until the lentils are cooked (should take about 20-30 minutes) and the sauce is a consistency that you like.
- When you are satisfied the lentils are ready, add the hake to the pan and cover with the pan lid, to steam through.
- In a separate pan, steam the kale for a few minutes until it goes that lovely rich green colour.
- Serve and enjoy!
Notes
This recipe serves 1, but it could be extended by doubling the dry ingredients, and adding more water when cooking the lentils. You could add a little tomato paste and some chilli flakes to make sure you don’t dilute the delicious flavour of the sauce.
- Prep Time: 5
- Cook Time: 35
Nutrition
- Calories: 340