Photo: Ernest Porzi
Smoked haddock with lemon & dill lentils
10 ingredients
10 min + 25 min
Serves 2
openrecipes
A low-GI supper for two with delicate fish and flavoured pulses - filling and nutritious
Estimated Nutrition (whole recipe, rough)
325
Calories
37g
Protein
2g
Fat
43g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Haddock | 100g cooked | 112 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/ 4oz Puy lentils
- 1 small onion , finely chopped
- 1 carrot , finely chopped
- 1 celery stick, finely chopped
- 300ml/ ½ pint vegetable stock
- 1 rounded tbsp half-fat crème fraîche
- 2 tbsp chopped dill
- zest ½ lemon
- 2 x 100g/4oz smoked haddock fillets
- 50g/ 2oz baby spinach leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes