I had the idea of making this dish, after raiding our cupboards and finding an unopened pack of green lentils. I knew we had frozen fish, and thought a curried lentil dish would work well. However, I struggled to find just what I had in mind online. So instead, I sort of combined a few different recipes and came up with my own adaptation.

This is steamed white fish and green beans, on a bed of curried lentils. I used turmeric, ginger, coconut milk and red Thai curry paste to give them their flavour.

Personally I think this dish is fantastic, and would love to hear your thoughts if you make it.

Ingredients (serves 2):

• 180g dried green lentils

• 700ml water

• 2 tsp turmeric

• 1 brown onion, finely chopped

• 2 cloves garlic, crushed

• 1 thumb sized piece of ginger, finely chopped

• 1 carrot, finely chopped

• 200ml coconut milk

• 2 tbsp red Thai curry paste

• 100g green beans

• 2 piece of white fish

• 1 handful of spinach

• Fresh coriander to serve

Method:

1. Rinse lentils, add to a pan with 700ml water. Bring to the boil and add the turmeric. Simmer for 15 - 20 minutes until the lentls are cooked.

2. Meanwhile, fry the onion, garlic, ginger and carrot in a large frying pan or wok, until softened.

3. Add the coconut milk and red Thai curry paste to the frying pan. Simmer for 10 minutes.

4. Meanwhile steam the white fish and green beans, until the fish is cooked through and the beans are tender. (Cooking times will vary depending on if you're steaming on the hob or using a microwave).

5. Drain any excess water from the lentils and add them to the frying pan, with the spinach. Stir to combine.

6. Serve by plating the lentil mixture in the bottom of a bowl. Place the green beans on top, followed by the fish and with a sprinkling of fresh coriander on top.

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