Lentils for fish
I have officially lost count the number of times I’ve now cooked these lentils.
I have officially lost count the number of times I’ve now cooked these lentils. They have become a fortnightly occurrence at our dinner table. Delicious with white fish, or, to great delight, a pork chop.
I first came across this recipe served alongside a whole baked plaice in Whitstable, probably (carry the one, add some Covid years…) three four (!) years ago. So delicious were these dark, cumin spiced lentils, I asked the waiter if the kitchen would please share the how-to. Plates cleared and minutes later, I received a scrap of notepad paper with the below ingredient list written down. It didn’t take too long to muddle out the method. But it has been three delicious years of perfecting every serve.
They great for reheating the next day too. And I’ve been known to serve them up with a fried egg, a slice of sourdough toast and a few lashings of chilli oil. Hope you enjoy these as much as I do.
Prep: 10 minutes
Cooking: 20 minutes
Ingredients:
Olive oil
1 teaspoon butter (or a tablespoon if you’re feeling indulgent)
1 medium brown onion, chopped
2 medium cloves of garlic, chopped
1 heaped teaspoon ground coriander
1 heaped teaspoon ground cumin
1 cup dark green lentils (I have used french, verde, speckled)
1 cube of vegetable or chicken stock, or 1 and a half cups of liquid stock.
1 1/2 cups of boiling water (if you’re using a stock cube)
2 small bay leaves
pepper
Squeeze of lemon juice
Method:
Using a medium saucepan, heat a little olive oil and butter on a medium heat. Add the onion and soften for 1 minute, followed by the garlic. Cook on medium heat for another 3-4 minutes until the onion is soft, and being careful to not burn the garlic.
Add the lentils, along with the spices and stir.
Crush or chop the stock cube and pop it into the pan with the water (or, if you’re opting for liquid stock, pour this in now).
Add the bay leaf, pepper and leave to simmer gently with the lid propped on the saucepan.
Leave for 15 minutes, and stir occasionally. The stock should be mostly absorbed now. Pop the lid on the pan and cook for another 10 minutes. Test the lentils to check they are tender.
Serve with any grilled or baked white fish.