The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 pepper
- 4 garlic clove
- 4 smoked haddock fillets (Fish, Milk, Soya)
-
280g sweetcorn(sweetcorn, water, salt)
- 20g toasted coconut chips
- 1 unwaxed lemon
- 4cm fresh ginger
-
2 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 160g baby spinach
- 80g creamed coconut
-
160g red split lentils(Red Split Lentil 99%, Vegetable Oil 1%)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Allergens
Contains:
Fish
May Contain:
Milk, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 131Kcal | 560Kcal |
| 548kJ | 2343kJ | |
| Fat | 6.5g | 28g |
| of which saturates | 3.8g | 16g |
| Carbohydrates | 11g | 46g |
| of which sugars | 2.7g | 11g |
| Protein | 8.7g | 37g |
| Salt | 0.59g | 2.5g |
| Fibre | 4.6g | 20g |
High protein
1/3 daily fibre
6 plants
Smoked Haddock Lentil Dal with Charred Sweetcorn & Coconut Chips
Smoky haddock with the creamy, spiced comfort of an Indian-style lentil dal. The addition of charred sweetcorn adds a subtle sweetness and a hint of caramelised smokiness. A perfect midweek supper.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Boil a kettle
- Pull out a large frying pan, a medium frying pan, a grater, a measuring jug & a sieve
Get prepped
- Grate the garlic and ginger. Dice the peppers into 1cm chunks
- Dissolve the creamed coconut and stock in the jug with 800ml boiling water
Build the dal
- Heat the large frying pan with 1 tbsp olive oil on medium heat. Once hot, add the pepper, garlic and ginger and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the curry powder, cook for 1 min, then add the lentils and coconut mixture
- Stir to combine, lower the heat and simmer for 22-25 mins, until the lentils are soft and cooked through. Add a splash of water if it gets too dry
Bake the fish
- Place the smoked haddock onto the lined baking tray. Drizzle with 1 tsp olive oil and season with salt and pepper
- Bake for 18 mins / air fryer 16 mins, until cooked through
Char the corn
- Meanwhile, drain the sweetcorn. Quarter the lemon
- Heat the medium frying pan with 1 tbsp olive oil on high heat. Season with salt and pepper. Once hot, add the corn and cook for 5-6 mins, until deep golden brown
- Stir through a squeeze of lemon juice, then remove from the heat
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Rinse the spinach. Once cooked, flake the haddock into chunks (discarding the skin). Gently stir the haddock chunks, half the corn and spinach into the lentils. Cook for 1-2 mins, until the spinach has wilted. Season with salt and pepper
- Serve the dal into bowls, topped with the coconut chips, remaining corn and lemon wedges
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