Smoked haddock with lemon & dill lentils

• Puy lentils↗100g/ 4oz g
• small onion↗1

  finely chopped

• carrot↗1

  finely chopped

• celery↗1

  stick, finely chopped

• vegetable stock↗300ml/ ½ pint ml
• half-fat crème fraîche
• chopped dill2 tbsp
• lemon zest↗
• smoked haddock g

  fillets

• baby spinach↗50g/ 2oz g

  leaves

Step-by-step instructions

1. 1

   Tip the lentils into a pan with the onion, carrot and celery. Pour in the stock and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 20-25 mins, until the lentils are tender.

2. 2

   Mix together the crème fraîche, half the dill and the lemon zest, adding a little seasoning. Put the fish in a shallow dish with a splash of water and cover with cling film. Microwave on Medium for 4-6 mins until the fish flakes easily.

3. 3

   When the lentils are cooked, stir in the spinach until the leaves are barely wilted, then stir in the crème fraîche mixture. Divide between 2 warmed plates and top with the haddock. Scatter over the remaining dill and serve.