Dinner: Lentils, Cod, Brussels, and Avocado

I’ve been getting really into making broths and soups. This week I made my first ever vegetable stock using the leftover vegetable scraps from all my cooking (a recipe I’ll share).

I originally was going to use the stock to make soup but I decided instead to cook my lentils with it. And it came out so effing good.

This dish is those lentils with some extra stock, wild cod I had cooked a few days before (old fish as my girlfriend would say), brussels, and avocado.

I finished the dish with red onion, white onion, and raw garlic, and cut the acidity of all of them with red wine vinegar and fig balsamic vinegar. And of course a few pinches of sea salt.

Such a delicious and tasty dish.