1.Rinse the Beluga® Lentils thoroughly with cold water and place in a saucepan. Cook according to the on pack instructions.
2.Meanwhile, cut the haddock into three pieces, and place in a shallow lidded pan. Add 150ml water, cover and poach for 5-6 minutes until just cooked.
3.Lift the haddock onto a plate and reserve the cooking liquid.
4.In the same pan, melt the butter. Add the leeks and cook over a medium heat for 2-3 minutes to soften.
5.Stir in the curry paste and cook for 1 minute. Add the cooking liquid from the poached smoked haddock along with the drained lentils. Stir together and cook for 5 minutes.
6.Break the fish into large chunks, removing the skin and add to the lentils along with the crème fraiche. Warm through and finally stir in the parsley before serving.