Smoked Haddock with Lemon and Dill Lentils

Nutrition per serving

Calories349 kcal
Protein40.4 g
Carbs43 g
Fats2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Sugars5.7 g
Fiber18.6 g
Sodium1,164 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.