2. Stir in 3 tsp each of smoked and ground paprika (see notes). Add lentils, chopped tomatoes and 400ml (1 tin) of water. Cover and simmer for 15-20 minutes until lentils are tender.
3. Heat a frypan over medium-high heat with 1/2 tbsp oil and 1 tbsp butter. Season fish with salt and pepper. Cook in pan for 3 minutes one side. Crush in 1 garlic clove, turn fish over and cook for further 3-4 minutes until cooked through. Set aside.
4. Take lentils off heat. Stir through spinach until wilted. Stir in 1 tbsp balsamic vinegar and 3 tbsp olive oil. Season to taste with salt and pepper.
5. Divide lentils and fish among shallow bowls. Drizzle over olive oil. Slice chives and scatter over top.
Fennel seeds and chilli flakes also work well with this dish. Add them in at step 2 if using. Stretch this dish out and serve with crusty bread or mash on the side! No fish option - white fish fillets are replaced with chicken breast fillet. Cut into schnitzels and cook for 4-5 minutes each side.
Garlic, 2 cloves
Green capsicum, 1
Puy lentils, 1 packet (200g)
Chopped tomatoes, 400g
White fish fillets, 2 packets
Baby spinach, 1/2 bag (100g) *
Chives, 1/2 bunch *
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, smoked + ground paprika, balsamic vinegar, butter