In The Bender Kitchen: Chef Mark Vechitto cooks up red curry cod and black beluga lentils

Red curry cod and Beluga Lentils made by Chef Mark Vecchitto

NEW HAVEN, Conn. (WTNH) —  Chef Mark Vechitto cooks up cod with a twist and adds black beluga lentils to the meal.

Red Curry Cod with Black Beluga Lentils


  • 8 oz. of cod loin
  • 1 cup Beluga lentils (prepared as described on the package)
  • 3/4 cup of Dashi broth heated
  • 2 tablespoon red curry paste
  • 1 tablespoon Mirin
  • 1 tablespoon soy sauce
  • Sliced cucumbers for garnish


  1. Preheat oven to 400 degrees
  2. Rub the curry paste onto the cod
  3. Place cod on a greased cookie sheet for about 8 to 10 minutes
  4. Place the cooked lentils into a bowl
  5. Add the Mirin and soy sauce to the heated Dashi and pour over the lentils
  6. Carefully lift cooked cod off the cookie sheet and place on top of the lentils
  7. Garnish with cucumbers



WTNH NEWS8 provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review. Also, you can now block any inappropriate user by simple selecting the drop down menu on the right of any comment and selection "Block User" from there.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s