- 1 onion
- 2 tomatoes
- A thumb of ginger
- 1 tbsp olive, coconut or sunflower oil
- Sea salt
- 150g dried red lentils
- 350ml boiling water
- 1 heaped tbsp Bombay spice mix
- 200ml coconut milk
- 2 haddock fillets
- 50g baby leaf spinach
1. Peel and finely chop the onion. Dice the tomatoes. Peel and grate the ginger.
2. Put a deep frying pan or wok on a medium heat and tip in the onion, tomatoes and ginger with 1 tbsp oil and a pinch of salt. Fry, stirring often, for 5 mins till the onion starts to look glossy and the tomatoes are pulpy.
3. Stir in the dried red lentils along with 1 heaped tbsp Bombay spice mix. Cook and stir for 1 min till the pan smells aromatic.
4. Shake the tin of coconut milk to give it a mix, then pour the contents into the pan. Top up with 350ml boiling water. Stir well, then pop a lid on the pan and bring to the boil. Turn the heat down and simmer for 10 mins, till the lentils are soft.
5. Slide the haddock fillets into the pan – if they’re too big for your pan, slice them in half widthways so you have 4 chunky fillets. Pop the lid back on and simmer for a further 5-6 mins till the haddock is opaque and the flesh flakes easily when pressed with a fork.
6. Fork the spinach into the lentils to just wilt them, then taste and add a pinch more salt if you think they need it. Spoon the lentils onto two warm plates with the haddock, and serve.