Swai With Spicy Lentils

• 3/4 cup lentils
• 1/4 teaspoon ground turmeric
• 2 cups fat-free low-sodium chicken broth
• 2 teaspoons olive oil
• 1 1/2 teaspoons cumin
• 1 tablespoon ginger, grated
• 1/2 teaspoon cayenne
• 1 tablespoon lemon juice
• 2 teaspoons coriander
• 1 lb swai fillet
• 4 cups cabbage, chopped

1. Combine lentils, turmeric and stock in a saucepan. Bring to a boil then reduce heat, cover and simmer for 20 minutes.
2. When lentils are ready (or just before) In a large pan heat , stir fry cumin, ginger, and cayenne for a few seconds then add lentils. Stir to combine.
3. Add lemon juice and coriander. Stir gently.
4. Lay the Swai atop the lentils, cover the pan, and cook on low heat for 10 minutes, turn the fish and cook for 10 minutes more.
5. Absolutely not necessary, but we serve this over chopped cabbage and use a little bit of sauce similar to that on a fish taco (with non-fat yogurt as a substitute for mayo). When I have found our perfect combo, I will amend this recipe to add it.

lentils, ground turmeric, chicken broth, olive oil, cumin, ginger, cayenne, lemon juice, coriander, swai fillet, cabbage

Taken from www.food.com/recipe/swai-with-spicy-lentils-513379 (may not work)