Ingredients

• 200g/7oz green lentils
• knob of butter
• 2 onions
• finely chopped
• curry powder
• to taste
• 100ml/3½fl oz double cream
• 100g/3½oz baby spinach leaves
• oil
• for frying
• 1 x 350-400g/12-14oz fillet of smoked haddock
• cut into 4 portions
• lemon juice
• to taste
• salt and freshly ground black pepper

Directions

• Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat
• you don’t want to boil the lentils
• for about 20 minutes. To test if the lentils are cooked crush one between your fingers
• it should feel creamy not starchy. Season the lentils with salt and pepper.
• Heat a large heavy-bottomed frying pan
• melt the butter then add the onions and cook over a medium heat. When the onions have turned golden and are starting to soften stir in the curry powder. Then add the cream and cook for a few minutes.
• Add the cooked lentils to the onions and stir. Then add the spinach and cook until the spinach has wilted down.
• Meanwhile
• heat a large frying pan and add the oil. Fry the smoked haddock for 2-3 minutes on each side
• or until it is starting to flake and is cooked through.
• To serve
• divide the lentils between 4 plates. Top each plate with a portion of haddock and a generous squeeze of lemon juice.