A hearty stew with warming flavors, this fish and red lentil stew is easy to make and will hit the spot on a chilly day. Want to make it even easier or vegetarian/vegan? Simply omit the fish.
In a large stock pot, heat olive oil over medium high heat. Add onions and garlic and saute until translucent, 5 minutes.
Add cumin and turmeric and toast, 1 minute.
Add plum tomatoes, lentils, stock, bay leaf, and salt and pepper to taste. Bring to a boil. Then reduce heat to medium and simmer 30-45 minutes or until lentils are soft.
Add fish to the stew and poach 7-10 minutes.
To serve, top with almond slivers, parsley, and drizzled olive oil. Enjoy!