Lentil, Spinach & Sweet Potato Dahl with Fish
A well cooked dahl is a wonderful thing. It is both comforting and nutritious, while also being fairly simple to make. The key is to ensure that the red lentils are cooked long enough that they soften and lose there shape. It is not a recipe to rush. The longer you simmer the lentils, the nicer it will be to eat. The beauty of a dahl is that it can easily be served on its own if you want a light meal or something vegetarian. You can add lots of different vegetables to bulk it out if you like and you can alter the spices as well. This time I kept it fairly simple with my spices, but served it with a fillet of rock turbot that I had received in my Fishbox. Rock turbot is a type of white fish and is quite meaty. Cod, haddock, coley or any other skinless fish would work. Poaching the fish fillets whole in the dahl itself help to keep it moist and add flavour. I hope you like it.