Best 3 Arctic Char With Warm Lentils Recipes

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Embark on a culinary journey to the Arctic regions with our delectable Arctic char recipe, a dish that harmonizes the delicate flavors of the Arctic char fish with a warm, earthy lentil base. This recipe is a symphony of textures and flavors, featuring perfectly cooked Arctic char fillets, tender lentils simmered in a savory broth, and a medley of roasted vegetables.

Alongside the Arctic char recipe, we present a collection of diverse lentil-based dishes that cater to various dietary preferences and culinary inclinations. Dive into the hearty goodness of our classic lentil soup, a comforting and nourishing meal that showcases the humble lentil's versatility. For a lighter option, try our refreshing lentil salad, a vibrant and colorful dish that combines lentils with crisp vegetables, tangy dressing, and a sprinkle of feta cheese.

If you're seeking a vegan delight, our lentil loaf is a delectable plant-based alternative that boasts a meaty texture and a rich, savory flavor profile. And for those with a sweet tooth, our irresistible lentil cookies offer a unique and delightful treat that combines the wholesome goodness of lentils with the comforting sweetness of classic cookies.

Here are our top 3 tried and tested recipes!

CITRUS ARCTIC CHAR WITH FARRO



Citrus Arctic Char with Farro image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3/4 cup farro
1 navel orange
1 blood orange
2 tablespoons extra-virgin olive oil, plus more for the pan
1 small bulb fennel, thinly sliced, plus chopped fronds for topping
4 skinless Arctic char fillets (about 5 ounces each)
Kosher salt and freshly ground pepper
1 teaspoon fresh thyme, roughly chopped
2 cloves garlic, smashed

Steps:

  • Preheat the oven to 400˚. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl.
  • Lightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme.
  • Heat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper.
  • Spoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds.

Nutrition Facts : Calories 450, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 394 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 36 grams, Sugar 8 grams

ROASTED ARCTIC CHAR WITH ORANGE-LENTIL SALAD



Roasted Arctic Char with Orange-Lentil Salad image

Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.

Provided by Larraine Perri

Categories     Fish     Roast     Quick & Easy     Dinner     Orange     Lentil     Healthy     Self     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 12

1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
3/4 teaspoon kosher salt, divided
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper, divided
1 package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
1/4 cup chopped mint
2 tablespoons finely chopped red onion
4 arctic char fillets (5 ounces each), skin removed
Orange slices and mint sprigs for garnish

Steps:

  • Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.

MISIR WOT (SPICY RED LENTILS)



Misir Wot (Spicy Red Lentils) image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 8

3 cups red lentils
3 medium yellow onions, finely chopped
3 small tomatoes, cored and chopped
1/2 cup olive oil
3 tablespoons berbere (Ethiopian Spice Mix)
1 teaspoon ground nutmeg
Sea salt
Injera or your favorite whole grain, for serving

Steps:

  • Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
  • Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
  • Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.

Tips:

  • Choose fresh Arctic char fillets: Look for fillets that are firm to the touch and have a bright pink or orange color.
  • Use a variety of lentils: This recipe calls for beluga lentils, but you can use any type of lentil you like. Green lentils, brown lentils, and red lentils are all good options.
  • Roast the lentils before cooking: Roasting the lentils in the oven helps to bring out their flavor and gives them a slightly nutty taste.
  • Use chicken or vegetable broth: If you don't have fish stock on hand, you can use chicken or vegetable broth instead.
  • Don't overcook the Arctic char: Arctic char is a delicate fish, so it's important to cook it carefully. Overcooking will make the fish dry and tough.
  • Serve the Arctic char with a variety of sides: This recipe pairs well with roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

This Arctic char with warm lentils recipe is a delicious and healthy meal that's perfect for any occasion. The Arctic char is cooked to perfection and the lentils are flavorful and satisfying. This dish is sure to impress your friends and family.

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