Baked Cod & Lentil Dahl
Feb 04, 2025It is no fuss and it tastes amazing with baked cod. It makes a quick nutritious dinner, even if you leave out the cod and just serve it with some brown rice.
Serves: 2
Cook Time: 70 mins
Ingredients:
- 1 tbsp coconut oil
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- ½ red chilli, deseeded and finely chopped
- a thumb-sized piece of ginger, peeled and grated
- 1 tsp ground coriander
- ½ tsp dried cumin
- ½ tsp medium curry powder
- 125g puy (dark green) lentils
- 1 tbsp tomato purée
- 400ml water
- salt and pepper
- 2 x 180g cod fillets, skinned and pinboned
- 2 tbsp Greek or natural yoghurt, to garnish
- chopped fresh coriander, to garnish
Method:
- Preheat the oven to 180°C/350°F/gas 4.
- Heat the coconut oil in a large pan over a medium heat. Add the onion and cook for about 10 minutes, until softened. Add the garlic, chilli, ginger and spices and cook for 1 minute, stirring all the time. Stir in the lentils, tomato purée and water and bring to the boil. Reduce the heat, cover and simmer for 35 minutes.
- Meanwhile, season the cod fillets, wrap them in foil and place them on an ovenproof dish. Bake for about 25 minutes.
- When the dahl is cooked, check the seasoning and ladle it into warmed serving bowls. Place the cooked cod on top and garnish with the Greek yoghurt and coriander.
