Haddock on Red Lentil Dal with Spinach
Makes 1 serving

INGREDIENTS
180 g Haddock fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
60 g Red lentils (Dry weight.)
60 g Onion
150 g Chopped tomatoes, tinned
80 g Spinach
5 g Rapeseed oil
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
Half a teaspoon Ground turmeric
One teaspoon Ground cumin
A squeeze Lemon juice

METHOD
1. Rinse the lentils and simmer them in 300 ml of water with the turmeric for fifteen minutes, skimming any foam, until they collapse.
2. In a separate pan, fry the chopped onion in most of the oil for six minutes, then add the garlic, ginger and cumin for one more. Add the tomatoes and cook for five minutes.
3. Stir the tomato mixture into the lentils with the spinach and salt, and keep it on a low heat while the spinach wilts.
4. Fry the haddock in the last of the oil over a medium-high heat for three minutes a side, until it flakes.
5. Spoon the dal into a bowl, set the fish on top and finish with lemon.

Contains fish.

RECIPE NOTES
Sixty grams of dry lentils is a proper bowl of dal once cooked, and it carries 53 g of protein between it and the fish.
Dal thickens as it stands. If it sets while the fish cooks, loosen it with a splash of hot water.

Full recipe: https://www.getfuel8.com/recipes/haddock-red-lentil-dal-spinach
