Indian Spiced Lentil & Fish Breakfast Bowl

Indian · 30 min · Beans · vegetarian, vegan, gluten-free, dairy-free, pescatarian

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Ingredients

• 1 cup Red lentils
• 1 cup mixed, chopped Assorted vegetables (carrots, bell peppers, spinach)
• 4 fillets (about 1 lb) White fish fillets (e.g., cod or tilapia)
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tsp Garam masala
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tbsp Olive oil
• 1 Lemon
• to taste Salt
• to taste Black pepper

Method

1. Rinse the lentils thoroughly and set aside.
2. In a pot, heat 1 tbsp of olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add minced garlic and ginger; sauté until fragrant. Stir in chopped vegetables and cook for 3-4 minutes.
4. Add lentils, turmeric, garam masala, salt, and 3 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until lentils are tender.
5. Meanwhile, season fish fillets with salt, pepper, and a squeeze of lemon juice.
6. In a non-stick skillet, heat remaining 1 tbsp of olive oil over medium heat. Cook fish fillets for about 3-4 minutes per side until cooked through.
7. Once lentils and vegetables are cooked, divide the mixture into bowls. Top each with a cooked fish fillet and a squeeze of lemon.
8. Serve hot for a nutritious Indian-inspired breakfast bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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