Easy

Lentils with chard and cod

Name: Lentils with chard and cod
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 300 g Dried lentils (dried, rinsed); 250 g Desalted cod (desalted, skinless and boneless); 350 g Swiss chard (clean leaves and stalks); 150 g Spring Onion (chopped); 250 g Leek (2 small, trimmed); 200 g Carrot (2 peeled); 3 g Sweet paprika (sweet); 35 g Extra virgin olive oil (for the vegetable base); 1400 g Water (for the stew); 4 g Parsley (chopped); 1 g Salt (optional at the end)

Lentils stewed with vegetables and chard, finished with cod pieces and paprika.

20 minprep

55 mincooking

4servings

1.949 kcalwhole recipe

487 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Stew 1 to 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Stew

Meal

LunchDinner

Preparation

Stewing

Appliances

Casserole

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in ironLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Dried lentils dried, rinsed 300 g
Desalted cod desalted, skinless and boneless 250 g
Swiss chard clean leaves and stalks 350 g
Spring Onion chopped 150 g
Leek 2 small, trimmed 250 g
Carrot 2 peeled 200 g
Sweet paprika sweet 3 g
Extra virgin olive oil for the vegetable base 35 g
Water for the stew 1400 g
Parsley chopped 4 g
Salt optional at the end 1 g

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Preparation

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Let’s get cooking

Method

Separate the chard leaves from the stalks. Dice the stalks and slice the leaves. Heat the oil in a saucepan and soften the spring onion, sliced leeks and diced carrots for 8 minutes.
Briefly remove from the heat to add the paprika. Add the lentils and water, return to the heat and bring to the boil. Simmer for 20 minutes.
Add the chard stalks and cook for 10 minutes. Add the leaves and cook for another 5 minutes. Check the lentils are tender before adding the fish; if they need longer, continue cooking now.
Cut the cod into 3 cm pieces and add to the stew. Cook gently for 4–6 minutes until it flakes and reaches 63°C in the centre. Add the parsley, taste and use the optional salt only if needed. Serve immediately.

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