Seared Cod with Creamy Lentil and Kale Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Cod with Creamy Lentil and Kale Stew

YOUR SOLIN GENERATED RECIPE

Seared Cod with Creamy Lentil and Kale Stew

Savor the delightful harmony of tender seared cod paired with a rich, velvety lentil and kale stew. The dish features lightly seared cod atop a hearty stew that marries the earthiness of green lentils and fresh kale with a creamy light coconut milk infusion, lifted by aromatic garlic and onion, and brightened with a hint of nutritional yeast. A perfect union of flavors and textures that is both nutritious and satisfying.

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NUTRITION

555kcal
Protein
45.5g
Fat
26.5g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/2 cup cooked Green Lentils

1 cup chopped Kale

2 teaspoons Extra Virgin Olive Oil

3/4 cup Light Coconut Milk

1 tablespoon Nutritional Yeast

1 clove Garlic, minced

1/4 medium Onion, diced

1/2 cup Low-Sodium Vegetable Broth

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PREPARATION

  • 1

    Pat the cod fillet dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the cod fillet for about 3-4 minutes per side until golden and just cooked through. Remove and set aside.

  • 3

    In a separate pot, heat the remaining teaspoon of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the cooked green lentils to the pot along with the low-sodium vegetable broth. Bring to a light simmer.

  • 5

    Stir in the chopped kale and let it wilt into the stew.

  • 6

    Pour in the light coconut milk and sprinkle in the nutritional yeast. Allow the stew to simmer gently for 5 minutes, letting the flavors meld and the stew thicken slightly.

  • 7

    Plate the lentil and kale stew and top with the seared cod fillet. Serve warm and enjoy the comforting blend of creamy, savory, and earthy flavors.

Seared Cod with Creamy Lentil and Kale Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Cod with Creamy Lentil and Kale Stew

YOUR SOLIN GENERATED RECIPE

Seared Cod with Creamy Lentil and Kale Stew

Savor the delightful harmony of tender seared cod paired with a rich, velvety lentil and kale stew. The dish features lightly seared cod atop a hearty stew that marries the earthiness of green lentils and fresh kale with a creamy light coconut milk infusion, lifted by aromatic garlic and onion, and brightened with a hint of nutritional yeast. A perfect union of flavors and textures that is both nutritious and satisfying.

NUTRITION

555kcal
Protein
45.5g
Fat
26.5g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/2 cup cooked Green Lentils

1 cup chopped Kale

2 teaspoons Extra Virgin Olive Oil

3/4 cup Light Coconut Milk

1 tablespoon Nutritional Yeast

1 clove Garlic, minced

1/4 medium Onion, diced

1/2 cup Low-Sodium Vegetable Broth

PREPARATION

  • 1

    Pat the cod fillet dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the cod fillet for about 3-4 minutes per side until golden and just cooked through. Remove and set aside.

  • 3

    In a separate pot, heat the remaining teaspoon of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the cooked green lentils to the pot along with the low-sodium vegetable broth. Bring to a light simmer.

  • 5

    Stir in the chopped kale and let it wilt into the stew.

  • 6

    Pour in the light coconut milk and sprinkle in the nutritional yeast. Allow the stew to simmer gently for 5 minutes, letting the flavors meld and the stew thicken slightly.

  • 7

    Plate the lentil and kale stew and top with the seared cod fillet. Serve warm and enjoy the comforting blend of creamy, savory, and earthy flavors.