Ingredients

• 1 tsp olive oil
• 1 very small onion (50g/1¾oz peeled weight)
• finely chopped
• 1 stick celery
• finely chopped
• 1 garlic clove
• crushed
• 70g/2½oz tinned drained brown or green lentils
• 40g/1½oz baby spinach
• 100g/3½oz smoked haddock
• boneless
• skinless
• 1 medium free-range egg

Directions

• Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes.
• Add the garlic and lentils and cook for another minute.
• Add 3 tablespoons of water and the spinach and cook for 5 minutes
• adding more water if necessary.
• Meanwhile
• place the fish in a small frying pan
• cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes
• or until the fish is cooked.
• Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl
• then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• spoon the lentils onto a plate
• then top with the fish and poached egg.