For 4 Person(s)
In a small bowl, stir together parsley, oregano, sage, lemon rind, oil, salt and pepper.
Place fish fillets, skin side down, on parchment paper-lined rimmed baking sheet. Press parsley mixture onto fillets.
Leave the lentils to hydrate the night before in cold water.
Put the lentils in a deep saucepan and cover with cold water.
Bring to the boil; skim off any scum that rises.
Simmer until the lentils are nearly soft (about 20-25 minutes). Drain them well afterwards.
Mix the rest of the ingredients in a bowl: the spinach leaves, grated carrots, gouda cheese, sunflower seeds and ground garlic.
Pour olive oil and soya sauce on top. Mix and add the lentils.