The finished recipe. Haddock on Red Lentil Dal with SpinachIngredients 1 to 6. 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 oilIngredients 7 to 11. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. Half a teaspoon Ground turmeric. One teaspoon Ground cumin. A squeeze Lemon juiceStep 1. Rinse the lentils and simmer them in 300 ml of water with the turmeric for fifteen minutes, skimming any foam, until they collapse.Step 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.Step 3. Stir the tomato mixture into the lentils with the spinach and salt, and keep it on a low heat while the spinach wilts.Step 4. Fry the haddock in the last of the oil over a medium-high heat for three minutes a side, until it flakes.Step 5. Spoon the dal into a bowl, set the fish on top and finish with lemon.
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