Puy lentils with smoked haddock & watercress

Name: Puy lentils with smoked haddock & watercress
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp olive oil; 500 g pack frozen Cooks’ Ingredients Soffritto Mix; 1 bay leaf; 125 g Puy lentils, rinsed; 500 ml vegetable stock; 240 g pack traditionally smoked haddock fillets; 80 g pack watercress; 1 lemon, juice

The smoked fish brings a wonderful savoury depth to this dish. If you don't fancy fish, just cook the recipe without! Top with some roasted roots, feta, toasted nuts or seeds and a glug of good olive oil.

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Serves2
CourseMain meal
Prepare5 mins
Cook45 mins
Total time50 mins

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2 tbsp olive oil
½ x 500g pack frozen Cooks’ Ingredients Soffritto Mix
1 bay leaf
125g Puy lentils, rinsed
500ml vegetable stock
240g pack traditionally smoked haddock fillets
½ x 80g pack watercress
1 lemon, juice

Heat the oil in a medium-sized saucepan, then add the soffritto and bay leaf and cook gently for 15-20 minutes. Once the excess moisture has been driven off, put a lid on to finish cooking, stirring occasionally, until soft and beginning to colour.
Stir in the lentils and 400ml stock, put the lid back on, bring to the boil, then reduce to a gentle simmer and cook for about 20 minutes, until tender. The lentils should be a little loose to serve, so add the remaining stock if needed.
Tuck the fish into the lentils, put the lid back on and cook for 5 minutes more, or until the fish is opaque and flakes easily with a fork.
Spoon the lentils and haddock into wide bowls, letting the fish flake as you do. Top with a mound of watercress, squeeze over some lemon juice, then drizzle with some extra virgin olive oil, if liked, and serve.