Date posted: 06/01/2022

Spiced lentil bowl with steamed cod

Fragrant spiced lentil & quinoa, roasted chick pea salad, steamed cod & poached egg - Great for a healthier brunch offering.

  • Serves 1
Votes: 1 Average: 5


Low fat natural yoghurt 20g
Fresh cod 1 piece
Free range medium egg 1 piece
Broccoli tender stem 20g
Coriander 2g
Courgette green 15g
Garlic 1g
Coriander 0.50g
Root ginger 1g
Green chillis 1.70g
Sweet potato 15g
Red onion 12g
Yellow peppers 15g
Chick peas 20g
Garam masala 0.50g
Ground cumin 0.50g
Ground tumeric 0.80g
Mild madras curry powder 3g
Olive oil 3ml
Speckled lentils 40g
Three colour quinoa 80g
White mustard seeds 1g
Pumpkin seeds 5g


  1. Cook and refresh the grains/lentils and set to one side.
  2. Place diced red onion, chick peas, red & yellow diced pepper, diced courgette, cumin, 1/2 the turmeric, garlic, grated ginger, madras curry powder and oil onto a roasting tray and cook for 10-12 minutes until tender. - set to one side.
  3. In a blender add the yoghurt, garam masala, green chilli, oil, grated ginger and garlic, coriander and blend together until smooth.
  4. Chargrill the tender stem broccoli and roast the sweet potato - keep warm.
  5. Mix the grains with the roasted chick pea mix and set to one side.
  6. Steam the cod and poach the egg.
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