Ingredients
Method
- Rinse the lentils and combine them with water in a small pot. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes or until lentils are tender but not mushy.
- While lentils cook, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add cod fillets to the skillet. Season with salt, black pepper, and dried oregano. Cook for about 3-4 minutes per side, until fish flakes easily with a fork.
- In the last 2 minutes of fish cooking, add spinach to the skillet and sauté gently until wilted.
- Drain lentils if any water remains. Serve cod and spinach over lentils, finishing with a drizzle of fresh lemon juice.
Nutrition
Notes
This meal is quick to prepare, uses pantry and fresh ingredients familiar to most caregivers, and balances lean protein, leafy greens, and legumes aligned with MIND Diet principles. The softness of cooked lentils and tender fish makes it suitable for older adults with mild chewing concerns. Lemon juice brightens flavors without added salt. Leftover cooked lentils can be stored for easy future meals.