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1
Heat 1/4 cup olive oil in a skillet over medium heat.
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2
Add the leeks and carrots and cook until tender, 5 minutes.
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3
Add the garlic and tomato paste and cook 1 minute.
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4
Increase the heat to high; add 4 cups water, the cinnamon stick and lentils.
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5
Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
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6
Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest.
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7
Place the whole leaves over the lentils, cover and wilt, 1 minute.
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8
Remove the chard and cover the lentils.
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9
Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
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10
Reserve about 1 cup lentils for Warm Beet and Lentil Salad.
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11
Stir the honey and lemon juice into the remaining lentils and season with salt and pepper.
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12
Stir in the chopped chard.
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13
Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper.
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14
Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
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15
Remove the salmon and cut into pieces.
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16
(If the lentils are dry, add a splash of water.)
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17
Divide lentils among bowls and top with salmon.
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18
Turn leftover lentils into Warm Beet and Lentil Salad With Goat Cheese.
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19
Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg;
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20
Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g
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21
Photograph by Antonis Achilleos
