In a saucepan, combine lentils and vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Stir in curry powder and season with salt and black pepper. Keep warm.

Make the Orange-Fenugreek Beurre Blanc

In a small saucepan, combine orange juice and fenugreek seeds. Simmer on medium heat until reduced by half. Lower the heat and whisk in the butter gradually until emulsified. Season with salt and pepper to taste.

Cook the Halibut

Preheat a large skillet over medium-high heat. Season the halibut fillets with salt and black pepper. Add a little oil to the skillet and place the halibut fillets skin-side down. Cook for about 4-5 minutes on each side until cooked through and flaky.

Sauté the Spinach

In a separate pan, sauté fresh spinach in a little olive oil until wilted, about 2-3 minutes.

Assemble the Dish

On each plate, place a portion of curried lentils, top with sautéed spinach, and lay the halibut fillet on top. Drizzle with orange-fenugreek beurre blanc and sprinkle with capers.