Last Updated on September 26, 2025
The perfect supper for one or two – fish with lentils
One of my favourite ways to serve fish is with lentils. For everyday meals, I make a green lentil and vegetable stew that I can vary depending on the type of fish I am serving, though I prefer to pair fish like halibut, lobster or prawns with beluga lentils. I tend to keep brown lentils on hand for use as an addition to bolognese or chilli to reduce meat consumption. And, for me, red lentils belong in a spicy lentil and tomato soup. All lentils are an excellent resource for a home cook trying to introduce more fibre into their food while keeping a high level of protein. And, I’ve found the perfect place to buy them – Wholefood Earth has a wide selection of organic and nutritious products that are perfect to stock up your pantry for winter. They’ve even got my favourite brand of beluga lentils. They also supplied the paprika I used to make paprika hake, my first fish with lentils recipe.
Lentils come in a wide variety, each with its own character and best use in the kitchen. Red lentils are quick to cook and break down easily, which makes them popular for soups, curries, and smooth purees. Brown lentils are the most familiar type on supermarket shelves, with a mild, earthy taste and a texture that holds together well in stews and casseroles. Green lentils, including the prized French Puy variety, bring a firmer bite and a slightly peppery flavour, making them a favourite in hearty salads. Then there are black lentils, often called beluga for their resemblance to caviar, which retain their shape, look striking on the plate, and deliver a rich, earthy depth.
How lentils are stored also shapes their usefulness. Dried lentils are the classic choice, inexpensive, long-lasting and easy to store in a sealed jar or bag in a cool cupboard. Canned lentils, already cooked, are a convenient option for midweek meals, but they take up more storage space. Vacuum-packed lentils sit somewhere between the two, offering the convenience of being ready to eat, although they are usually rather more expensive. However they are stored, the key is to keep them dry and sealed away from moisture, which ensures both flavour and nutrition are preserved.
This recipe for lentils is ideal for a fish-based supper dish. I add vegetables and seasoning as I cook the lentils, and then stir in the cooking juices from the fish, for a perfect, tasty side dish that’s also high in protein and low in calories. I generally make up enough for two portions – if I’m cooking for myself, the second portion can be kept in the fridge for a couple of days and microwaved to warm through. I’m giving the recipe here for lentils with fish using lemon sole, but I also made a paprika hake dish to enjoy with my lentils. I cheated and used jux freeze-dried vegetables (you can buy their beetroot on Wholefood Earth too) here, but you could just as easily use fresh.
Here’s the recipe for fish with lentils – I’ve given options for both fresh and dried vegetables so that you can use whatever suits you best
A recipe for lentils to accompany a wide variety of fish
- 80 grams green lentils
- 1/2 teaspoon Jux dried chopped onions or half a fresh red onion, finely diced
- 1/2 teaspoon Jux chopped carrots or 1 carrot, finely diced
- 1 pinch Jux garlic or one clove of garlic finely diced
- 3-4 sundried or mi-cuit tomatoes
- 1 tablespoon olive oil
- 1 large lemon sole
- 1 teaspoon vegetable bouillon
- 1 lemon
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Rinse your lentils well in cold running water
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Add them to a pan and fill to half way with cold water
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If you are using fresh vegetables, gently soften them in a small frying pan for 5 minutes with a dash of olive oil
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Bring the lentils to the boil and simmer gently for 10 minutes
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Meanwhile, trim the lemon sole by removing the head, the fins and the tail. Cut three or four deep slashes into the brownskin side of the fish and season well with salt and pepper
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drain the lentils and refresh the water. bring back to the boil and add the vegetables and the bouillon. Turn down to a gentle simmer
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Heat the remaining olive oil in a large frying pan
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Once the oil is sizzling place the fish service side (brown skin) down and cook for 3-4 minutes
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Turn the fish carefully
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Add the olives and tomatoes around the fish and continue to cook until the flesh of the fish is completely opaque, basting it with oil occasionally. Add the lemon juice for the last 2-3 minutes of cooking
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The fish should take around 10 -15 minutes to cooke, depending on size and thickness. Once it is cooked, take the pan off the heat and cover with foil. It can safely rest for a further 10 minutes or so if necessary
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Check that the lentils are cooked through and drain well. Stir through the pan juices from the fish
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Enjoy!
Looking for a different fish with lentils recipe? To make the paprika hake (or cod), simply add one teaspoon of paprika to a tablespoon of olive oil and the juice of a lemon. Use that as a quick marinade for a hake fillet, then wrap the fish in foil with a handful of olives and tomatoes and bake in the airfryer for 20 minutes at 180C
Serve the hake on top of your lentils, garnished with fresh parsley. Another great idea for fish with lentils.
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What a lovely dish! The way you combine the hearty lentils with tender fish makes it feel wholesome and satisfying without being heavy. I appreciate the balance of flavors and the clear instructions. Thanks for sharing this — I’m definitely going to try it on my next pescatarian dinner night.