Rating: 3.5 stars
140 Ratings
  • 5 star values: 31
  • 4 star values: 29
  • 3 star values: 41
  • 2 star values: 27
  • 1 star values: 12
Kate Merker

Gallery

Credit: Miha Matei

Recipe Summary test

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes.

    Advertisement
  • Add the garlic and sweet potato and cook, stirring, for 1 minute.

  • Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with ½ teaspoon each salt and pepper.

  • Meanwhile, heat the remaining oil in a skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.

  • In a bowl, whisk together the mustard, wine, and tarragon. Divide the lentil mixture and fish among plates and drizzle with the sauce.

Nutrition Facts

529 calories; fat 13g; saturated fat 2g; calories from fat 21%; cholesterol 61mg; sodium 691mg; protein 54g; carbohydrates 47g; fiber 11g; sugars 6g.
Advertisement