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

Pan-seared cod served over a hearty stew of red lentils and kale simmered in coconut milk, finished with a bright squeeze of zesty lemon.

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NUTRITION

493kcal
Protein
40.6g
Fat
18.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Cod Fillet

3/4 cup cooked Red Lentils

1 cup chopped Kale

1/4 cup Canned Coconut Milk

1 teaspoon Avocado Oil

1/4 cup chopped Yellow Onion

1 clove minced Garlic

1/2 cup Vegetable Broth

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PREPARATION

  • 1

    Heat half of the avocado oil in a large skillet over medium heat and sauté the onions and garlic until they are soft and translucent.

  • 2

    Stir in the cooked red lentils, vegetable broth, and coconut milk, allowing the mixture to simmer for about 5 minutes to meld the flavors.

  • 3

    Add the chopped kale to the skillet and cook for 2-3 minutes until the leaves are wilted and the sauce has thickened slightly.

  • 4

    While the stew simmers, season the cod fillet with salt and pepper, then heat the remaining oil in a separate non-stick pan over medium-high heat.

  • 5

    Sear the cod for 3-4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

  • 6

    Ladle the creamy lentil and kale stew into a shallow bowl and place the seared cod fillet directly on top.

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

Pan-seared cod served over a hearty stew of red lentils and kale simmered in coconut milk, finished with a bright squeeze of zesty lemon.

NUTRITION

493kcal
Protein
40.6g
Fat
18.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Cod Fillet

3/4 cup cooked Red Lentils

1 cup chopped Kale

1/4 cup Canned Coconut Milk

1 teaspoon Avocado Oil

1/4 cup chopped Yellow Onion

1 clove minced Garlic

1/2 cup Vegetable Broth

PREPARATION

  • 1

    Heat half of the avocado oil in a large skillet over medium heat and sauté the onions and garlic until they are soft and translucent.

  • 2

    Stir in the cooked red lentils, vegetable broth, and coconut milk, allowing the mixture to simmer for about 5 minutes to meld the flavors.

  • 3

    Add the chopped kale to the skillet and cook for 2-3 minutes until the leaves are wilted and the sauce has thickened slightly.

  • 4

    While the stew simmers, season the cod fillet with salt and pepper, then heat the remaining oil in a separate non-stick pan over medium-high heat.

  • 5

    Sear the cod for 3-4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

  • 6

    Ladle the creamy lentil and kale stew into a shallow bowl and place the seared cod fillet directly on top.