Ingredients – serves 4 

4 tbsp extra virgin olive oil

2 shallots roughly chopped

3 garlic cloves finely chopped

3 large tomatoes roughly chopped 

1 Red pepper roughly chopped

Handful of coriander – leaves and stalks

1 large leek chopped

1 tsp of sweet paprika

½ red chilli deseeded and chopped fine

300ml vegetable stock

300g red lentils

400g cod loin – into 4 pieces

Grated zest and juice of half a lemon 

Salt and pepper 

Method

Heat the oil in a large pan at medium heat and add shallots and garlic. Sautee until soft and then add tomatoes, red pepper, coriander, leeks, paprika and chilli. Season and cook for a couple of minutes.

Pour in the stock and lentils and simmer until the lentils have started to soften.

Add the cod and lemon and cook covered for about ten more minutes.