Cod with Beetroot and Braised Lentils
Ingredients:
300g raw beetroot, peeled and cut into 3cm pieces2 tbsp Donegal Rapeseed Oil
1/2 onion, finely chopped
1/2 tsp ground cumin
1 garlic clove, crushed
180g puy lentils
400ml reduced-sodium chicken stock
A few sprigs of fresh thyme leaves
4 cod fillets
Black pepper
2 tbsp balsamic vinegar
1 tsp sugar
2 tnsp fresh coriander leaves, chopped
Instructions
1. Place the beetroot in a pan, cover with water and cook for 50 minutes to one hour until tender.
2. Heat the rapeseed oil in a frying pan over a medium heat and cook the onion, cumin and garlic for one minute. Add the lentils, chicken stock and thyme and bring to the boil. Reduced the heat and simmer for 30 minutes.
3. Heat the vinegar and sugar in a large saucepan, add the beetroot and cook for 2-3 minutes. When the lentils are cooked, stir in the beetroot.
4. Season the cod with black pepper and heat the oil in a nonstick frying pan. Cook the cod for 3-4 minutes per side until golden and cooked through. Serve the cod warm on a bed of the lentil mixture.
Kcal
301 kcal per servingTop Tip
Replacing red meat with fish helps to manage your cholesterol levels.
