Red Meat Allergy Friendly Cod with Lentils and Salsa Verde
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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.
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