Ingrédients

• 600g cod fillets (4 fillets)
• 200g red lentils, rinsed
• 400g sweet potato, peeled and cubed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cm fresh ginger, grated
• 400g canned chopped tomatoes
• 750ml vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• Salt and black pepper to taste
• 1 handful fresh cilantro, chopped
• 1 lemon, for juice

Instructions

1. 1.Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
2. 2.Stir in the turmeric, cumin, and ground coriander, and cook for 30 seconds until the spices are aromatic.
3. 3.Add the rinsed red lentils, cubed sweet potato, chopped tomatoes, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until lentils and sweet potatoes are tender.
4. 4.While the stew simmers, pat the cod fillets dry and season both sides with salt and pepper.
5. 5.Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the cod fillets in the pan and cook for 3-4 minutes per side, until golden and cooked through.
6. 6.Stir the garam masala and most of the chopped cilantro into the finished lentil stew. Adjust seasoning if needed.
7. 7.Ladle the lentil and sweet potato stew into bowls. Top each with a pan-seared cod fillet, a squeeze of fresh lemon juice, and a sprinkle of the remaining cilantro to serve.

Informations nutritionnelles

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