Celebratory Sea Bass+Lentils Recipe

As many of you saw on my Instagram (@breezygfreezy), my sister/gluten free chef extraordinaire created the most incredible dish to celebrate my graduation and return to Chicago. I’ve had a few requests for the recipe, so here it is–

*Celebratory Sea Bass+Lentils a la Ellory*

Lentils:

1/2 teaspoon coriander seeds, crushed

½ teaspoon cumin seeds, crushed

½ teaspoon mustard seeds

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 cup dry lentils

4 cups low-sodium vegetable broth

1 teaspoon red wine vinegar

Salt and black pepper

Yogurt Sauce:

1 cup plain Greek yogurt

¼ cup fresh mint leaves, thinly sliced

1 tsp paprika

1 tsp cayenne pepper

1 tsp dill weed

1/2 lemon, juice

Instructions:

Chop the onion and garlic. Combine the coriander, cumin, mustard seeds and olive oil in a bowl, and in a medium sauce pan for 5 minutes. Add in the onion and garlic, stirring often until softened (about 5 minutes). Add the lentils and 3 cups of the vegetable broth. Cover and bring to a boil, then reduce heat to a simmer. Stir lentils every 10 minutes, adding 1/4 cup of the remaining 1 cup of vegetable broth until lentils are softened and cooked (40 minutes to add the 1 cup of broth). Stir in the red wine vinegar, and top with greek yogurt sauce.

Sea Bass:

1/2 tsp coriander

1/2 tsp dried thyme

1 tsp salt

1/2 tsp pepper

1/2 tsp cayenne pepper

2 tablespoons olive oil

4, 4-oz filet of sea bass

Instructions:

Combine and spread evenly over filets in a baking pan. Bake at 400 degrees for 20 minutes, until cooked through. Check often!

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Brianna

The girl behind A Different Survival Guide. Known on social as breezygfreezy.

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