We all want good food that doesn’t take too much time to prepare during the evening after work. So I dug up this green lentils recipe for you, simmered in tomato sauce and served with a nice piece of pan fried salmon. Leftovers can be enjoyed the next day at lunch. Salmon can also be steamed is you’re looking for a low fat meal.
Ingredients list for green lentils with pan fried salmon
Serves two :
- 6 1/3 ounces (180g) lentils
- 1 small onion
- 1 clove of garlic
- Olive oil
- 7 ounces (200g) canned or bottled tomatoes preserves
- Bay leaves, sage, thyme or rosemary …
- 1 small handful of chopped parsley
- 2/3 lb (300g) fillet or back of salmon
1. Count a glass of green lentils for two persons, so about 6 ounces (180g), which is cooked in 3 times its volume of cold water at the start without any salt or pepper (it is not necessary to soak green lentils before cooking). Cooking will take between 15 and 20 minutes and all the water should be almost absorbed. Taste. Lentils should be cooked but firm, a little al dente. For the lazy or in a hurry, a a good can of lentils can also do the trick. Rinse under cold water and drain before using.
2. While the lentils are cooking, peel and finely chop a small onion (half if it is a little big) and a clove of garlic. Fry it in a small saucepan with a little olive oil without coloring then add tomato pulp. Salt and pepper, put herbs (sage, thyme, bay leaves, rosemary … whatever you have on hand) if you wish and let simmer, cover and let simmer while lentils finish cooking.
3. Gather the two preparations from the two pans. Check seasoning, add a handful of chopped parsley and keep warm covered while you prepare your salmon.
4. Allow 150g skinless salmon (fillet or back) per person. Salt and pepper before frying (in a little olive oil) or steaming. Then serve on a bed of lentils. Delicious!
Read also: salmon quiche recipe