| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1/2 Lb Green Lentils
- 1/4 C Olive Oil
- 2 C Yellow Onions chopped
- 2 C Leeks chopped, white and light green parts only
- 1 tsp Fresh Thyme
- 2 tsp Kosher Salt
- 3/4 tsp Black Pepper
- 1 tsp Garlic minced
- 1.5 C Celery chopped (about 4 stalks)
- 1.5 C Carrots chopped (about 3 carrots)
- 1.5 C Chicken Stock
- 2 Tb Tomato Paste
- 2 Tb Red Wine Vinegar
- 4 Salmon Fillets skin removed
Ingredients
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Instructions
Lentils
- Place the lentils in a bowl and cover with boiling water. Set aside for 15 minutes then drain.
- Heat oil in a saute pan. Add the onions, leeks, thyme, salt and pepper. Cook over medium heat for 10 minutes (until the onions are translucent). Add the Garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock and tomato paste. Cover and simmer on low heat for 20 minutes. Add the vinegar and season to taste.
Salmon
- Preheat the oven to 450
- Heat an oven proof saute pan over high heat for 4 minutes. Rub both side of the Salmon fillets with oilve oil and season the tops liberally with salt and pepper
- When the pan is very hot place the salmon, seasoned side down, and cook over medium heat WITHOUT moving them for 2 minutes. Turn the fillets and move the pan from the stove to the oven for 5-7 minutes
- Spoon a mound of lentils onto a plate and top with a Salmon fillet.
Recipe Notes
This is one of Ina Garten’s recipes
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