Puy Lentils


• 2 tbls olive oil
• 3 garlic cloves, crushed
• 1 onion, diced
• 3 tsp cinnamon, ground
• 3 tsp cumin, ground
• 3 tsp turmeric
• 2 tsp chilli flakes or powder, ground
• 1 cup puy lentils, washed and drained
• 1 litre stock (or 1 can chopped tomatoes and 1 tbls tomato paste)
• 1 bay leaf
• Salt and pepper
• 2 fish cutlets, like blue-eyed cod or snapper
• 1/2 cup spelt flour
• Salt and pepper
• 2 tbls olive oil
• Coriander leaves
• Dollop of good, thick yoghurt


Step 1
In a large, heated pot add the oil, onion and garlic. Stir until onions are soft. Now add 2 tsp each of the spices and stir until they start to stick. Next add the lentils and stir to coat them in the spices.

Step 2
Add the stock or tomatoes to the pot with the bay leaf and pepper only. Bring to the boil then simmer for about 30 minutes or until lentils are soft.

Step 3
Meanwhile, coat the fish in the flour, the rest of the spices and seasoning. Cook in a hot pan with oil on each side until brown. This should take about 2 minutes on each side.

Step 4
To serve, put some lentils on the bottom of a serving platter and place the fish on top. Garnish with coriander leaves and a dollop of thick yoghurt.


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