Smoked Haddock with Lemon and Dill Lentils
Nutrition per serving
Calories | 349 kcal |
Protein | 40.4 g |
Carbs | 43 g |
Fats | 2.7 g |
Saturated Fat | 0.8 g |
Monounsaturated Fat | 0.6 g |
Polyunsaturated Fat | 0.7 g |
Sugars | 5.7 g |
Fiber | 18.6 g |
Sodium | 1,164 mg |
Ingredients
Lentils | |
Onion | |
Carrot | |
Celery | |
Vegetable stock/broth | |
Sour Cream (low fat) | |
Fresh Dill Weed | |
Lemon | |
Smoked Haddock | |
Baby Spinach |
Preparation
Finely chop the onion, carrot, and celery.
Cooking
1. Heat a non-stick frying pan over medium flame and stir fry the lentils, onion, celery and carrots. Pour the vegetable stock and let it boil. Turn the heat to low, stir, cover the pan and simmer for 20 to 25 minutes until the lentils and vegetables are tender.
2. Meanwhile, place the smoked haddock in a deep bowl and add a little of water. Cover the bowl with plastic wrap and microwave over medium for 4 to 6 minutes until you can flake the fish. Set aside.
3. Combine well sour cream, lemon zest, half of the dill, and season with salt and pepper. Set aside.
4. Add the spinach in to the cooked lentils-vegetable mixture until the leaves are wilted. Add in the sour cream mixture.
5. Place the lentils-vegetable-sour cream mixture in a serving plate and top with a fish. Sprinkle with the remaining dill.