Name: Fish and potato stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup (200g) french-style green lentils; 2 tablespoon olive oil; 1 (170g) red onion, finely chopped; 3 clove garlic, crushed; 2 (400g) potatoes, coarsely chopped; 1 litre (4 cups) chicken stock; 4 sprigs fresh thyme; 800 gram skinless white fish fillets, cut into 5cm pieces; 4 (320g) silver beet, trimmed, finely shredded

Ingredients

1 cup (200g) french-style green lentils

2 tablespoon olive oil

1 (170g) red onion, finely chopped

3 clove garlic, crushed

2 (400g) potatoes, coarsely chopped

1 litre (4 cups) chicken stock

4 sprigs fresh thyme

800 gram skinless white fish fillets, cut into 5cm pieces

4 (320g) silver beet, trimmed, finely shredded

Method

1.Cook lentils in medium saucepan of boiling water about 10 minutes or until tender; drain.

2.Meanwhile, heat oil in large saucepan. Stir onion and garlic over heat until onion is soft. Add potato, stock and thyme, and bring to the boil. Reduce heat and simmer uncovered for about 10 minutes, or until potato is tender. Add lentils and fish; simmer uncovered about 3 minutes or until fish is cooked through.

3.Add silver beet to stew. Stir until leaves are wilted. Season to taste.

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