for 4 person

Lentils

160 g	diced bacon
1	shallot, finely chopped
½ tsp	fennel seeds, crushed
6 dl	water
200 g	red lentils
½ tsp	salt
a little	pepper
150 g	baby spinach

Fish

1 tbsp	olive oil
4	turbot fillets (each approx. 150 g)
¼ tsp	salt
a little	pepper
100 g	Borettane onions, cut in half

How it's done

Lentils

Gently fry the bacon in a non-stick frying pan until crispy, without adding any oil. Add the shallot and fennel seeds, fry for approx. 3 mins. Pour in the water, bring to the boil. Add the lentils, reduce the heat, simmer for approx. 10 mins. until just soft, stirring occasionally, season. Add the spinach, mix in.

Fish

Heat the oil in a non-stick frying pan. Season the fish fillets, fry for approx. 1 min. on each side, serve with the lentils and onions.

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