Ina Garten'S Green Lentils And Salmon Recipe

Name: Ina Garten'S Green Lentils And Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound French green lentils; 1/4 cup good olive oil plus more for the salmon; 2 cups chopped yellow onions; 2 cups chopped leeks; some fresh thyme; salt; ground black pepper; 1 tablespoon minced garlic; 1.5 cups chopped celery; 1.5 cups chopped carrots; 2 tablespoons tomato paste; 2 tablespoons red wine vinegar; 1.5 cups good canned broth; 4 salmon filets (Garten says skin off; I like a crispy skin); chopped parsley for garnish

Servings: persons

1/2 pound French green lentils
1/4 cup good olive oil plus more for the salmon
2 cups chopped yellow onions
2 cups chopped leeks
some fresh thyme
salt
ground black pepper
1 tablespoon minced garlic
1.5 cups chopped celery
1.5 cups chopped carrots
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1.5 cups good canned broth
4 salmon filets (Garten says skin off; I like a crispy skin)
chopped parsley for garnish

1
Boil the lentils in water for 15 minutes, and set aside. Heat the oven to 450 degrees Fahrenheit.
2
While the lentils are cooking, heat some olive oil in a deep pan. Saute the garlic, leeks, and thyme. When fragrant, put in all the other veges. Lower the heat a bit so the vegetables don't burn and let them soften. Mix in the tomato paste. Then put in the lentils and stock. Add salt to taste. Cook until the lentils have softened (but not mushy) and until the consistency isn't soupy.
3
Salt and pepper the fish. In a separate pan, heat some olive oil, and saute the fish for a few minutes, and then place the fish in the oven. Garten recommends 5 to 7 minutes in the oven to keep the salmon rare, but I keep it in for about 10 minutes so the skin becomes really crispy.
4
Spoon a mound of lentils on each plate, and place a salmon filet on top.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound French green lentils, 1/4 cup good olive oil plus more for the salmon, 2 cups chopped yellow onions, 2 cups chopped leeks, and more.

Yes, Ina Garten'S Green Lentils And Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ina Garten'S Green Lentils And Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions