Now that the holidays are around the corner, my husband will be staying later at work. In rummaging through my freezer the other day, I was looking for something lighter to have for supper. My last package of fluke was tucked in there. In my recipe file I had a recipe for fish fillets over lentils and vegetables that I found in Prevention Magazine back in March 1999. The recipe has shredded carrots, sliced onions and baby spinach over lentils.
While the recipe calls for canned lentils, I wasn't successful in finding them the other day in Nature Food section of Shop Rite on Route 34 in Manasquan. Instead, I purchased a bag of green lentils and made them myself. It was quite easy, like making rice. I utilized my food processor to shred my own carrots and chop the onion. Once the veggies were prepped, the rest of the meal came together quite quickly. There was no need for a starch as I felt the lentils took its place. The addition of the wine and balsamic gave the dish a freshness. A small tossed salad and completed the meal.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.