DINNER TONIGHT, LUNCH TOMORROW!
Back by popular demand — more fast moves to turn tonight’s tasty leftovers into tomorrow’s vegie-packed feast!
Back by popular demand! Turn more deliciously easy dinners into tomorrow’s tasty lunch
Baked fish & tomatoes with warm lentils
Serves 4 Cost per serve $6.30 Time to make 40 min gluten free dairy free diabetes friendly 2 teaspoons olive oil 1 small red onion, finely chopped 1 large celery stalk,
finely chopped 2 garlic cloves, crushed 1 bay leaf 1 cup dried puy lentils,
rinsed, drained 1 cup gluten-free,
reduced-salt chicken stock 4 x 150g firm white fish fillets 1 x 250g punnet cherry tomatoes Lemon wedges, to serve 4 cups mixed salad greens,
to serve 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Heat olive oil in a medium saucepan set over medium heat. Add chopped onion and celery; cook, stirring, for 5 minutes, or until soft. Add crushed garlic and cook, stirring, for 1 more minute, or until fragrant. 2 Add bay leaf and lentils to pan with 1 cup chicken stock; bring to the boil. Reduce heat to low and partially cover pan; simmer, stirring occasionally, for 30 minutes, or until lentils are tender. (If lentils start to become too dry, add a little extra water.) Season lentils with cracked black pepper. 3 Meanwhile, put cherry tomatoes and fish fillets on prepared baking tray. Transfer tray to oven; bake for 12–15 minutes, or until tomatoes wilt and fish is cooked through. 4 Divide warm lentils among 4 dishes; top each with a piece of baked fish and tomatoes. Season fish with black pepper, and serve with lemon wedges and salad.
Baked fish & tomatoes with warm lentils DINNER TONIGHT
Lentil, tomato & feta salad LUNCH TOMORROW