Portions : 4
Preparation : 15 min
Cooking : 40 min
2 tablespoons olive oil
1 onions, finely chopped
2 stalks celery, finely chopped
1 teaspoon cumin powder
1 dried red pepper, thinly sliced
3/4 cup dry green puy lentils, rinsed and drained
2 cups vegetable broth, hot
600 g cod fillet, or haddock
2 teaspoons squeezed lemon
1 pinch of salt
pepper to taste
1- Heat oil in a skillet over medium-low heat. Add the onion and celery and cook gently until softened, stirring occasionally, about 7 min. Add the cumin and chili pepper and cook 1 min, stirring constantly.
2-Add the lentils and cook 2 min, then pour in the broth. Bring to a boil, then reduce the heat, cover and cook until the lentils are tender but still slightly al dente, about 20-25 min.
3- Meanwhile, rinse the fish and dry well. Season with lemon juice, then add salt and pepper to taste. Place the fish on top of the lentils, then cover and cook an additional 10-12 minutes, depending on the size of the fillets. Check the cooking with a fork to see if the fish is fully cooked.
4- Serve immediately in preheated plates.