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Cod and Lentils (P, TNT)
Source: Good Housekeeping Magazine issued March '98
Serves: 6 main-dish servings

8 ounces dried lentils (1 cup)
1 tablespoon olive oil
2 medium carrots, diced
1 medium onion, diced
1 large celery stalk, diced
1/2 teaspoon Herbes de Provence
1/4 teaspoon fennel seeds
3 strips orange peel (3x1" each)
3 garlic cloves, crushed with garlic press
1 can (13-3/4 to 14-1/2 ounces) reduced-sodium broth
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 can (14-1/2 ounces) tomatoes in puree
4 pieces cod fillet (6 ounces each)
Thyme springs and thinly diced orange peel for garnish

Rinse lentils with cold running water and discard any stones or shriveled lentils. Set aside.

In 4-quart saucepan, heat olive oil over medium-high heat. Add carrots, onion, and celery, and cook until lightly browned, about 10 minutes, stirring occasionally.

Add Herbes de Provence, fennel seeds, orange peel, and garlic; cook, stirring, 2 minutes.

Add lentils, broth, and 2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with their puree, stirring and breaking up tomatoes with side of spoon.

Heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes longer.

Preheat oven to 400°F. Transfer lentil mixture to shallow 2-1/2 quart casserole. Place cod fillets on top of lentil mixture; sprinkle cod with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover casserole and bake 20-25 minutes, until fish flakes easily when tested with a fork and lentil mixture is heated through. Discard cooked orange peel.

Garnish with thyme sprigs and orange peel strips.

Poster's Notes:
1) Herbes de Provence is a savory mixture containing lavender, marjoram, rosemary, sage, thyme, basil and fennel seeds. If you can't find Herbes de Provence, substitute 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary, crushed, and increase fennel seeds to 1/2 teaspoon.

2) I made it with sole instead of cod and didn't use the orange rinds 'cause my husband doesn't like it. With a green salad and over a little white rice, it was simply delicious...

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A