Beluga® Lentils with Smoked Haddock
Cooking time: 30 mins
Preparation time: 25 mins
Serves: 4
Vegetarian: No
Ingredients:
- 225g Black Beluga® Lentils
- 500g smoked haddock
- 25g butter
- 250g leek, trimmed & chopped
- 2 tsp hot madras curry paste
- 100g crème fraiche
- fresh flat leaved parsley, shredded
How to cook it:
- Rinse the Beluga® Lentils thoroughly with cold water and place in a saucepan. Cook according to the on pack instructions
- 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
- Lift the haddock onto a plate and reserve the cooking liquid
- In the same pan, melt the butter. Add the leeks and cook over a medium heat for 2-3 minutes to soften
- 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
- 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