Lentil and haddock hotpot recipe

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 255 calories / serving
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Wash and drain the leek. Place the lentils in a casserole dish and cover with the stock. Add one of the bay leaves and bring the mixture to a simmer over a moderate heat.

Reduce the heat to low then sit the batons of carrot and the leek on top of the lentils.

Cover with a lid and reduce the heat. Simmer for 20 minutes until the lentils and the carrot are tender. Meanwhile, cut the leek into 4 even pieces and season with salt and black pepper.

Sit the pieces of haddock on top of the leek and carrot and cover again with a lid.

Steam for 3-4 minutes until the haddock is just cooked.

Spoon the lentils into serving bowls and top with a mixture of the carrot and leek. Sit the haddock on top and garnish with a bay leaf, a sprig of dill leaves and a little more black pepper before serving.

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  • Ingredients

  • 200g dyed smoked haddock loin
  • 250g Puy lentils
  • 500ml vegetable stock
  • 2 large carrots, peeled and cut into batons
  • 1 leek, trimmed and split through the middle
  • 4 bay leaves
  • sprigs of dill leaves, to garnish
  • salt
  • pepper
  • Energy 1080kj 255kcal 13%
  • Fat 2g 3%
  • Saturates 1g 5%
  • Sugars 5g 6%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 35.5g Protein 25.7g Fibre 9.9g

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