Directions

1. In a small bowl combine curry powder and cumin; reserve 1 teaspoon. In a medium saucepan heat 1 teaspoon of the oil over medium heat. Add onion and remaining curry mixture; cook and stir 1 minute. Add lentils, broth and red pepper flakes; bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until tender. Cover and set aside.
2. Meanwhile, sprinkle fillets evenly with reserved curry mixture. In a large nonstick skillet heat remaining 1 teaspoon oil over medium heat. Add fillets; cook 5 minutes per side or until fish flakes easily with a fork. Serve fillets over lentils.