Pan seared tilapia, parmesan red lentil puree with rainbow baby carrots

For this recipe:

2-4 pieces of tilapia

1/2 cup lentils (per person)

1 tablespoon Parmesan cheese( per person )

1 package of baby carrots (or regular)

2 cups chicken broth

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice per serving of fish

salt, pepper , house season, lemon pepper

1 tablespoon of butter substitute, or real butter (I use Brummel and Brown)

In a non stick skillet on medium heat add olive oil and seasoned fish to pan.

Cook on each side until fish starts to turn white, after flipping fish on opposite side to cook add lemon juice and turn down heat to low and let cook for 2-3 more minutes.

In quart pot bring chicken broth to a boil (you can use plain water also)

Add baby carrots (tops trimmed off) and cook for 3 minutes. Remove baby carrots(SAVE liquid) and place into a dish of ice water for 3-5 minutes. (omit this step if you do not want to reheat carrots).

Bring chicken broth/water to a boil again and add lentils.Let cook for 5 minutes and drain. Reserve 1/2 cup 1iquid.

In a food processor add lentils, butter, 2 tablespoon of liquid and cheese. Blend until lentils are pureed. Add salt and pepper to taste.

plate fish, lentil puree, carrots and serve