This is one of my favorite weeknight recipes. It’s quick, fun to make, tastes delicious, AND if you’re single like me, it will last you for a while.  I tend to freeze the leftover lentils and they are great for a quick reheat when you don’t feel like cooking.

For the Salmon: I normally get a nice piece of salmon from my fishmonger (I love that word!) and season it with a little olive oil, salt, pepper, and tarragon, which is great on fish.  Feel free to season your salmon however you like to eat it. I usually stick my salmon in a preheated 425 degree oven once the lentils begin to simmer. Perfect salmon usually cooks in about 20 minutes, which is how long the lentils need to simmer.

For the Lentils:

  • 1/2 lb. French green lentils
  • 1/4 cup olive oil
  • 2 cups leeks, chopped (use only the green and white parts)
  • 2 cups yellow onions, chopped (I usually cut this in half)
  • 1 teaspoon thyme
  • 2 teaspoons kosher salt
  • 3/4 teaspoon ground black pepper
  • 1 tablespoon garlic, minced
  • 1 1/2 cups celery, chopped (about 4 ribs)
  • 1 1/2 cups carrots, chopped (about 3 carrots)
  • 1 1/2 cups chicken stock
  • 2 tablespoons tomato paste
  • red wine vinegar, to taste

Place lentils in heat-proof bowl and cover with boiling water. Set aside for 15 minutes. Heat the olive oil in a saute pan and add onions, leeks, thyme, salt, and pepper. Cook over medium heat for 10 minutes.  Add garlic and cook for an additional 2 minutes. Drain lentils and add to pan, along with the celery, carrots, chicken stock, and tomato paste.  Reduce heat to low and cover pan.  Simmer for about 20 minutes, or until the lentils are tender. Splash with red wine vinegar before serving.

recipe courtesy

Some tips:

  • you may want to add some additional seasoning to your lentils. A little red pepper if you like it spicy, or some cumin. Play around with the flavors and see what you like.
  • if you are not a fan of onions or leeks, feel free to reduce the amounts to fit your liking.  Also, if you don’t have something or forget to pick up something from the list, don’t fret. The dish will not be ruined if you forget your carrots. I would like to try it with parsnips!
  • it’s good to use fresh thyme in this dish, but like I said, if you don’t have it, don’t worry. Dried thyme is fine. Same goes with kosher salt -regular table salt will substitute well.
  • Don’t let this dish stress you out – soak your lentils while you’re chopping your onions, leeks, celery, and carrots. Make sure you pick up a bottle of your favorite chardonnay or pinot noir and have a glass while you’re cooking (or not, but that’s what I do!).  The chardonnay (if you prefer white) or pinot noir (If you like red) will go well with the salmon.

This is an easy recipe that has loads of flavor.  Plus, the lentils are a great source of fiber, iron, and protein. You can also try this recipe with chicken or lamb as well.  If you’re feeling adventurous, try the lentils with one of these substitutions and let me know how it turns out!

Happy Eating!

the Fab Foodie