Fish with Lentils

"One of my favourite ways to serve fish is with lentils. For everyday meals, I make a green lentil and vegetable stew that I can vary depending on the type of fish I am serving, though I prefer to pair fish like halibut, lobster or prawns with beluga lentils. I tend to keep brown lentils on hand for use as an addition to bolognese or chilli to reduce meat consumption."

"Red lentils are quick to cook and break down easily, which makes them popular for soups, curries, and smooth purees. Brown lentils are the most familiar type on supermarket shelves, with a mild, earthy taste and a texture that holds together well in stews and casseroles. Green lentils, including the prized French Puy variety, bring a firmer bite and a slightly peppery flavour, making them a favourite in hearty salads."

"Then there are black lentils, often called beluga for their resemblance to caviar, which retain their shape, look striking on the plate, and deliver a rich, earthy depth. How lentils are stored also shapes their usefulness. Dried lentils are the classic choice, inexpensive, long-lasting and easy to store in a sealed jar or bag in a cool cupboard. Canned lentils, already cooked, are a convenient option for midweek meals, but they take up more storage space."

Green lentil and vegetable stew adapts to different fish, while beluga lentils complement halibut, lobster, and prawns. Brown lentils work well added to bolognese or chilli to reduce meat consumption. Red lentils suit spicy lentil and tomato soups. Lentils provide high fibre and substantial protein for home cooking. Wholefood Earth offers a wide selection of organic lentils, including beluga, and spices used for recipes like paprika hake. Lentil varieties vary in texture and flavor: red break down for purees, brown hold shape in stews, green (including French Puy) are firm and peppery, and black beluga stays intact and looks striking.

Read at www.london-unattached.com