Smoked haddock and lentils

I hate to say it, but as the rain starts to put in an appearance with ever more frequency there's no denying that the seasons are on the change. As we slip into autumn it's all too easy to let the diet slide as the nights get colder and you start thinking of comfort food. But wintry food doesn't have to mean a plateful of mashed potato and cheese.
Think meaty stews or light Thai style broths - or try fish with a warm salad like this smoked haddock on leek, chilli and lentil salad.
Ingredients
1/2 leek sliced
5 asparagus spears chopped
1/2 birds eye chilli thinly sliced
clove of garlic
Puy lentils
2 tbsp of low fat yoghurt
fillet of smoked haddock
Saute the chopped leeks, garlic and chilli in a little vegetable stock of a tiny amount of olive oil. Add the Puy lentils, cover with water and simmer until almost cooked. (if it needs more water top it up). Then add the yoghurt, a bit more water and the fish.
Cover the fish with the lentils and simmer gently until the fish poaches in the lentil juice. Add the asparagus with a few minutes to go. Then serve with chopped coriander, mint or any other herb of your choice.