Bring to a boil, then reduce heat to maintain a low simmer.
Cover and cook until the lentils are tender, 15 to 20 minutes.
Remove from heat and drain any remaining broth.
Photo: Jason Donnelly
Meanwhile, whisk vinegar, mustard and 1/4 teaspoon each salt and pepper in a medium bowl.
Slowly whisk in 4 tablespoons oil.
Reserve 2 tablespoons vinaigrette in a small bowl.
Pat cod dry and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Dredge the cod in cornstarch, pressing to adhere and gently shaking off any excess.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Serve the lentil salad topped with the cod and drizzled with the reserved 2 tablespoons vinaigrette.
Garnish with more parsley and mint, if desired.
you’ve got the option to find them with dried beans in well-stocked grocery stores or online.
French green lentils work well in their place.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
