Instructions: Put the lentils in a medium saucepan with the chicken broth, water, thyme and bay leaf. Bring to a boil, then lower the heat and simmer until the lentils are just tender, 15 to 20 minutes. Add a little more water during cooking if necessary to keep the lentils covered with liquid. Drain the lentils and set aside.

Stack the greens and loosely roll up the leaves, then cut across into about 1-inch strips.

Rinse the halibut in cold water and pat dry with paper towels. Season the fish with a pinch of cloves, salt and pepper. Heat the oil in a heavy-bottomed skillet, preferably nonstick. Add the halibut and cook over medium-high heat until browned, about 5 minutes. Turn the halibut and continue cooking until the fish is opaque through the thickest part, 3 to 5 minutes longer. Transfer the fish to warmed plates and cover to keep warm.

Add the red wine to the skillet, bring to a boil and boil for 1 minute. Add the shredded greens and cook over high heat, stirring, until the greens are wilted. Add the lentils and toss just until heated. Season to taste with a pinch of cloves, salt and pepper. Spoon the lentil mixture over and alongside the halibut steaks and serve.

This recipe yields 2 servings.

Comments: Common brown lentils are perfectly suited for this recipe, but you can also use other varieties, such as red or green. Other lentils may require different cooking times, however, so note package instructions before cooking.

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