Swai With Spicy Lentils – a delicious recipe with lentils, ground turmeric, chicken broth, olive oil, cumin, ginger. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine lentils, turmeric and stock in a saucepan. Bring to a boil then reduce heat, cover and simmer for 20 minutes.
2
When lentils are ready (or just before) In a large pan heat , stir fry cumin, ginger, and cayenne for a few seconds then add lentils. Stir to combine.
3
Add lemon juice and coriander. Stir gently.
4
Lay the Swai atop the lentils, cover the pan, and cook on low heat for 10 minutes, turn the fish and cook for 10 minutes more.
5
Absolutely not necessary, but we serve this over chopped cabbage and use a little bit of sauce similar to that on a fish taco (with non-fat yogurt as a substitute for mayo). When I have found our perfect combo, I will amend this recipe to add it.
274
kcal
Calories
8
g
Fat
9
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cup lentils, 1/4 teaspoon ground turmeric, 2 cups fat-free low-sodium chicken broth, 2 teaspoons olive oil, and more.
Yes, Swai With Spicy Lentils falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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