Burnt Tomato Lentils & Cod is something that came to me in a dream. Literally. I have been working on a burnt tomato pasta recipe for a while, but I was stuck on what would make it feel like more than your traditional pasta sauce. Turns out – that “more” I was looking for? Was lentils. And cod. And a completely different recipe, but here we are!
This cod dish is my ideal weeknight dinner. It’s also great for meal prep and supremely healthy. You can even skip the cod (or sub it for tofu!) and it turns into a dinner that is 100% plant-based. Yes, it does take a bit of time, but most of that time is waiting for it to finish in the oven. This is an oven-heavy recipe, but in the winter when I want nothing more than slow-cooked, easy meals, this one is a winner.
Table of contents
Ingredients for this burnt tomato recipe
This recipe is about the method, and the ingredients just support it! The ingredients are minimal, but they balance the sweetness and acid of the tomatoes perfectly while allowing their flavors to really concentrate over the long cooking time.
- 1 1/2 cup vegetable broth
- 1 cup petite black lentils
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1 small yellow onion, diced
- Diamond Crystal kosher salt
- 6 garlic cloves, grated
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh oregano leaves, plus more for serving
- 1/4 cup chopped Calabrian chili peppers
- 1 (28-ounce) can of diced San Marzano tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 4 (4-ounce) cod fillets
How to prepare these burnt tomato lentils
This recipe is all about the timing, you soak the lentils first, then start everything on the stovetop. Once the aromatics and tomatoes have had a chance to cook and combine, you pop everything in the oven for a bit, then add the lentils and broth and continue to cook.
The recipe ends with roasting the fish right on top of the burnt tomato lentils, which essentially poaches the fish in the sauce. This is what keeps the fish plump and soft, while still having those rich flavors baked in, making this one-pot meal worth repeating.
Looking for other fish dishes?
Here are a few I love from the blog!
And that’s it for this Burnt Tomato Lentils & Cod recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Burnt Tomato Lentils & Cod
Equipment
- 1 chef's knife
- 1 oven-safe skillet
Ingredients
- 1 1/2 cup vegetable broth
- 1 cup petite black lentils
- 1/2 cup extra-virgin olive oil plus more for serving
- 1 small yellow onion diced
- Diamond Crystal kosher salt
- 6 garlic cloves grated
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh oregano leaves plus more for serving
- 1/4 cup chopped Calabrian chili peppers
- 1 (28-ounce) can of diced San Marzano tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 4 (4-ounce) cod fillets
Instructions
- In a medium bowl, pour the vegetable broth over the lentils and set them aside to soak.
- Set a rack to the bottom of the oven and preheat to 400°F.
- Set a large, high-sided and heat-safe sauté pan over medium heat. Add the olive oil and let it heat up for a few minutes.
- Add the onion to the pan and let it cook for 8-10 minutes or until softened but not brown. Season with a few pinches of salt.
- Add the garlic and cook for 3 minutes or until the garlic no longer smells raw. Add the basil, oregano and Calabrian chili peppers and cook for 1-2 minutes, stirring to combine.
- Add the tomatoes to the pan. Mix in the brown sugar and red wine vinegar. Season with a few more pinches of salt and a few cracks of freshly ground black pepper. Taste and adjust as needed.
- Transfer this sauté pan to the oven. Cook for 30 minutes or until the tomatoes have darkened by one shade.
- Pour in the lentils and broth and mix to combine. Put the pan back in the oven for 55-65 minutes, or until the lentils no longer have any bite to them.
- Season each cod fillet with salt and pepper on both sides. When the burnt tomato lentils are done cooking, nestle the cod on top of the pan and pop it back into the oven for 8-10 minutes or until the cod has an internal temperature of 135°F.
- Drizzle the whole pan with a bit of olive oil and garnish with fresh oregano. Serve warm!
Another winner! This was so easy to throw together, a very satisfying dinner, and a perfect leftover lunch to take to work (it’s even good cold!). Thank you for sharing!
Do you think there’s any way I could do this without an oven? I’m cooking in a student kitchen and I think my friends would love this recipe.
Would a pan with a lid sort-of work?
Unfortunately, I haven’t tested it without an oven, so I’m not sure how to cook the fish and lentils properly with only a stove top. The lentils perhaps could simmer for the same amount of time the should be baking, but the cod would have to be seared on a separate sauté pan.
i was lucky enough to find some winter tomatoes near me! is there any way i can incorporate them into this recipe?
I’d only recommend using cherry tomatoes, about 2 pints. Halve them and add 1/2 cup extra broth for the lentils, and you can proceed as normal!
Yum. Thank you for introducing our household to Calabrian chili. We both loved this dish, it was both cozy and bright, perfect for a January evening. We will definitely make again!
So SO glad you liked it! And thank you for taking the time to leave a review!
A keeper. And repeater.
Thanks so much! I love expanding our normal food repitiere with your recipes
So so glad you liked it!!
This was soooo good and easy to put together! Love the heat, you never miss.
Omg HONORED you liked it! And thank you for taking the time to leave a five star – I really appreciate it!
10/10 this meal is delightful! Healthy, but hearty and comforting. Thank you!
Ahhhh so glad you liked it!! Thank you for giving such a nice review!
If you’re a lentil person- make this dish! If you’re not a lentil person- especially make this dish- it will change your mind!
It came together so easily for a work night, and then gave me plenty of time to clean up and do other things before it came out of the oven. I did have to throw a little extra water in when I checked in the lentils at 55 mins, then gave them another 10 until they were a perfect al dente. The flavors are really beautiful- sweet, tangy, and rich.
Served all alongside my loose effort of the Spice-rubbed root veggies and herby skyr (also very yummy- and spicy!)
Great meal and I will DEFINITELY make it again!
I am so so HAPPY you liked it!! This comment made my morning, thank you for taking the time to write it. Lentil people – unite <3
This surprised me so much! It is so rich and full of umami from the jammy tomatoes. For me, the cod was unnecessary- I prefer plants anyway. I will definitely make the tomatoes/lentils again but maybe top it with a grilled mushroom or tofu.
So glad you liked it – and I love a plant-forward POV 🙂
I made this for dinner and it was fantastic! Just enough sweetness and heat to have a bit of a part my in your mouth. I said I felt like I was eating a rich pasta dish without the pasta. I did add a little water half before adding the fish just to loosen up the lentils. I think you could also do shrimp, chicken or even baked eggs and it would be delish! Aside from burning my hand (reminding myself that the handle on my skillet needs a cover when I take it out of the oven).
Oooo an egg with this sounds delish. I’m so glad you enjoyed it!
Made this for Valentine’s Day. I used Better Than Bullion lobster base instead of the veggie broth. Hubby just said that he would be disappointed if I never made this again! Thank you!
Ahhhh this makes me so happy!