Hands On:

30 minutes

Total Time:

320 minutes

Serves:

Ingredients

1 (13.5-oz.) Can Hy-Vee light coconut milk
¼ cup Red curry paste
3 tbsp Fresh lime juice
2 tbsp Refrigerated ginger paste, divided
1 tbsp Refrigerated garlic paste, divided
1 tbsp Refrigerated lemongrass paste
2 ½ cups Water
1 ½ cups Dry red lentils
½ package(s) (14.4-oz.) Frozen white pearl onions, thaw
1 tbsp Chopped fresh basil, plus additional for garnish
Hy-Vee salt, to taste
4 (4-oz.) Hy-Vee Fish Market frozen Alaskan cod fillets, thawed
1 cup Cherry tomatoes
Baked mini naan, toasted; for serving
Lime wedges, for serving

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Preparation

Stir together coconut milk, curry paste, lime juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, and 1 tablespoon lemongrass paste in a 4-quart slow cooker. Stir in water and lentils. Add pearl onions and 1 tablespoon basil. Cover and cook on low for 3½ to 4 hours or until lentils are tender. Season to taste with salt.

Stir together remaining 1 tablespoon of each ginger paste and garlic paste in a small bowl. Pat cod fillets dry with paper towels; brush with ginger-garlic mixture on both sides. Cover and refrigerate.

Place cod fillets on top in a single layer when lentils are tender. Top with cherry tomatoes. Cover and cook for 40 to 45 minutes or until cod flakes easily with a fork (145°).

To serve, spoon lentil mixture into shallow serving bowls. Top with cod. Serve with naan and lime wedges. Garnish with additional basil, if desired. Season to taste with salt.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		530
% Daily Value*
Total Fat: 13g		17%
	Saturated Fat: 7g
	Trans Fat: 0g
Cholesterol: 55mg		18%
Sodium: 1870mg		81%
Total Carbohydrate: 61g		22%
	Dietary Fiber: 9g	32%
	Sugars: 7g	14%
Protein: 36g		72%