Pan Seared Cod with Radish Lentil Salad

Ingredients

• 3 cups low-sodium no-chicken or chicken broth
• 1 cup dried black lentils (see Tip), picked over and rinsed
• 3 tablespoons red-wine vinegar
• 2 teaspoons whole-grain mustard
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 6 tablespoons extra-virgin olive oil, divided
• ½ cup chopped pecans, toasted
• ½ cup thinly sliced radishes
• 1 medium shallot, thinly sliced
• 2 tablespoons chopped fresh mint, plus more for garnish
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 ¼ pounds cod fillet, cut into 4 portions
• ¼ cup cornstarch

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