Smoked Haddock and Lentils

Servings: 2


  • 2 tsp olive oil
  • 1 onion (100g peeled weight), finely chopped
  • 2 stick celery, finely chopped
  • 2 garlic clove, crushed
  • 140g tinned drained brown or green lentils
  • 80g baby spinach
  • 200g smoked haddock, boneless, skinless
  • 2 eggs


  1. Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes.
  2. Add the garlic and lentils and cook for another minute.
  3. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary.
  4. Meanwhile, place the fish in a frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked.
  5. Fill one-third of a saucepan with cold water and bring to the boil. Crack the egg into a bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper.
  6. To serve, spoon the lentils onto a plate, then top with the fish and poached egg.
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