NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Cod Fillet

1/2 cup Cooked Lentils

1/4 cup Diced Carrots

1/4 cup Diced Celery

1/4 cup Diced Yellow Onion

1 cup Baby Spinach

1/2 cup Vegetable Broth

1 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

  Heat half of the olive oil in a medium saucepan over medium heat and sauté the onion, carrots, and celery until they begin to soften.

• 2

  Add the minced garlic and cooked lentils to the saucepan, stirring for one minute to combine the flavors.

• 3

  Pour in the vegetable broth and bring the mixture to a gentle simmer for about 8 to 10 minutes.

• 4

  While the stew is simmering, season the cod fillet with salt and pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until golden and opaque.

• 6

  Stir the baby spinach into the lentil stew until it is just wilted.

• 7

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

• 8

  Finish with a squeeze of fresh lemon juice and serve immediately.