High Fructose Corn Syrup Free Cod with Lentils and Salsa Verde
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the lentils
- 1 ½ cups french green lentils (puy lentils), rinsed
- 3 cups low-sodium chicken broth
- 1 cup water
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 1 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- salt and pepper, to taste
For the salsa verde
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 2 tbsp capers, drained and roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, finely minced
- ¼ cup extra-virgin olive oil
- ¼ tsp red pepper flakes (optional)
For the cod
- 4 cod fillets (about 6 oz each), skin removed
- 2 tbsp extra-virgin olive oil
- ½ tsp smoked paprika
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the carrot and celery and cook, stirring occasionally, until softened, about 5 minutes.
- 2
Stir in the cumin and turmeric and cook until fragrant, about 1 minute. Add the rinsed lentils, chicken broth, and water. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but still hold their shape, 25–30 minutes. Season with salt and pepper, then cover to keep warm.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!