Burnt Tomato Lentils & Cod

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, pour the vegetable broth over the lentils and set them aside to soak.

Step 2

Set a rack to the bottom of the oven and preheat to 400°F.

Step 3

Set a large, high-sided and heat-safe sauté pan over medium heat. Add the olive oil and let it heat up for a few minutes.

Step 4

Add the onion to the pan and let it cook for 8-10 minutes or until softened but not brown. Season with a few pinches of salt.

Step 5

Add the garlic and cook for 3 minutes or until the garlic no longer smells raw. Add the basil, oregano and Calabrian chili peppers and cook for 1-2 minutes, stirring to combine.

Step 6

Add the tomatoes to the pan. Mix in the brown sugar and red wine vinegar. Season with a few more pinches of salt and a few cracks of freshly ground black pepper. Taste and adjust as needed.

Step 7

Transfer this sauté pan to the oven. Cook for 30 minutes or until the tomatoes have darkened by one shade.

Step 8

Pour in the lentils and broth and mix to combine. Put the pan back in the oven for 55-65 minutes, or until the lentils no longer have any bite to them.

Step 9

Season each cod fillet with salt and pepper on both sides. When the burnt tomato lentils are done cooking, nestle the cod on top of the pan and pop it back into the oven for 8-10 minutes or until the cod has an internal temperature of 135°F.

Step 10

Drizzle the whole pan with a bit of olive oil and garnish with fresh oregano. Serve warm!