Grilled Salmon and Lentils

I’ve been cooking for a friend lately, and she has been sharing some neat recipes with me. Here’s one I really liked.

2 Cups Green Lentils, washed and sorted (watch for little stones)

Put the lentils in a soup pot and cover with water. The water should be about 1/2 inch above the lentils. Cook over medium heat for 15 mins.

In the meantime, snip some sprigs of parsley, rosemary, thyme and chives and bundle up in a small piece of cheesecloth and tie it shut.

Chop into 1/4 inch pieces:

2 large carrots
1 small potato
1 celery stalk
1 small onion

Add the cheesecloth bag of spices into the lentils. Put in two to three minced garlic cloves as well and 3 Tablespoons of olive oil. Make sure that the water level is above the lentils. (You’ll have to add water throughout this cooking process.) Simmer for another 15 mins.

Next add in the remaining chopped veggies and cook for another 30-45 mins until the lentils are soft. Make sure that you watch the water level and keep it just right over the lentils.

Now, take some salmon filets (about 4 to 6 oz each) and season with pepper. Put a little bit of olive oil in a fry pan and sprinkle some kosher salt in the pan. Fry the salmon filets for a couple of mins on each side, until done. (An alternative is to use a grill pan, instead of frying.)

Serve the salmon filets on top of the lentils. Enjoy.