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8 ounces dried lentils (1 cup)
Rinse lentils with cold running water and discard any stones or shriveled lentils. Set aside.
In 4-quart saucepan, heat olive oil over medium-high heat. Add carrots, onion, and celery, and cook until lightly browned, about 10 minutes, stirring occasionally.
Add Herbes de Provence, fennel seeds, orange peel, and garlic; cook, stirring, 2 minutes.
Add lentils, broth, and 2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with their puree, stirring and breaking up tomatoes with side of spoon.
Heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes longer.
Preheat oven to 400°F. Transfer lentil mixture to shallow 2-1/2 quart casserole. Place cod fillets on top of lentil mixture; sprinkle cod with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover casserole and bake 20-25 minutes, until fish flakes easily when tested with a fork and lentil mixture is heated through. Discard cooked orange peel.
Garnish with thyme sprigs and orange peel strips.
Poster's Notes:
2) I made it with sole instead of cod and didn't use the orange rinds 'cause my husband doesn't like it. With a green salad and over a little white rice, it was simply delicious...
Posted by Liliana Wajnberg
Nutritional Info Per Serving: N/A
1 tablespoon olive oil
2 medium carrots, diced
1 medium onion, diced
1 large celery stalk, diced
1/2 teaspoon Herbes de Provence
1/4 teaspoon fennel seeds
3 strips orange peel (3x1" each)
3 garlic cloves, crushed with garlic press
1 can (13-3/4 to 14-1/2 ounces) reduced-sodium broth
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 can (14-1/2 ounces) tomatoes in puree
4 pieces cod fillet (6 ounces each)
Thyme springs and thinly diced orange peel for garnish
1) Herbes de Provence is a savory mixture containing lavender, marjoram, rosemary, sage, thyme, basil and fennel seeds. If you can't find Herbes de Provence, substitute 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary, crushed, and increase fennel seeds to 1/2 teaspoon.