This hearty stew brings together the delicate flakiness of cod with the earthy richness of lentils and the natural sweetness of sweet potatoes. It’s a bowl full of nourishment that feels both comforting and sophisticated.

Whether you’re cooking for a cozy weeknight dinner or looking for a wholesome dish to support pregnancy nutrition, this one-pot wonder provides warmth, protein, and plenty of flavor with minimal effort.

The gentle blend of turmeric and cumin gives the stew a golden hue and a subtle aromatic depth that pairs beautifully with fresh spinach and a squeeze of lemon.

Ingredients

• 300g cod fillets, skinless and boneless
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato (approx. 300g), peeled and diced
• 100g dried brown or green lentils, rinsed
• 400g can chopped tomatoes
• 600ml low-sodium vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 100g fresh spinach
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes until softened and translucent. Add the minced garlic, turmeric, and cumin, and cook for another minute until fragrant.
2. Add the diced sweet potato, rinsed lentils, chopped tomatoes, and vegetable broth to the pot. Stir everything together, bring to a boil, then reduce the heat to a simmer.
3. Cover the pot and let it simmer for 20–25 minutes, or until the lentils and sweet potatoes are tender, stirring occasionally to prevent sticking.
4. Season the cod fillets with a little salt and pepper. Gently place them on top of the stew. Replace the lid and continue to cook for 6–8 minutes, or until the cod is opaque and flakes easily with a fork.
5. Remove from the heat. Gently stir in the fresh spinach until it wilts into the stew. Season with additional salt and pepper if needed. Serve hot with a generous squeeze of fresh lemon juice.

Tips & Substitutions

• Swap the protein: If cod isn’t available, try haddock or tilapia for a similar flaky texture.
• Add more greens: Kale or chard can replace spinach for a heartier green with extra nutrients.
• Make it ahead: The stew (without the fish) can be made a day in advance; simply reheat and add the cod before serving.

Nutrition

Calories: 980 kcal per serving

• Fat: 19g
• Carbohydrates: 115g
• Fiber: 35g
• Protein: 82g