It is no coincidence that the last entry in my blog, two months ago, was a tribute to my beloved labradoodle, Hewey. Sadness can dry up the creative juices. It has taken lentils to shake me loose from my grief and get me excited about a recipe again. Would you believe that until last week, I had never cooked lentils?! In my mind, lentils always had a vague, biblical connotation, hearty and wholesome, rather like the manna that fell every morning for the children of Israel, while they wandered in the desert around Sinai for forty years. 

Having just returned from a trip to the French countryside, I was thumbing through Ina Garten's cookbook, Barefoot In Paris, and paused at the Salmon with Lentils recipe. I always aspire to eat more fish, because it is so healthy; I thought this approach looked appetizing and worth a try. Ina Garten, you have done it again! The lentil/vegetable mixture was dynamite and lunch worthy for the rest of the week. And the salmon fillets, with their seared crust, were delectable. This will become one of my short-list, go-to recipes! 

I don't quite know why I have never made lentils before. They are filled with protein, fiber, and nutrients, a super food really. I have learned that there are several varieties, categorized by color. In general, the red ones take less time to cook and do not retain their shape after cooking; they tend to get mushy. They are used in Indian dahls and in curries.  All the others, green, brown and even black are similar and somewhat interchangeable; they take a bit longer to cook, but keep their shape and chewiness, so desirable for a texture person like me! Lentils are often added to soups. I plan to experiment with different preparations and seasonings, but I think I will be hard pressed to improve on this particular simple, hearty method of lentils and vegetables: leeks, onions, garlic, celery, and carrots. I think that I have died and gone to heaven. 

This recipe would also be great with chicken, or with no meat at all. Thank you once again, Ina Garten, for exceeding my expectations. You are my hero. Thank you for sharing this amazing recipe! I have added a few subtle changes to make it my own. 

Lentils with Salmon

4 (8 ounce) center cut salmon fillets, skin removed

1 1/4 c. French green lentils (1/2 pound)

1/4 c. olive oil

2 c. chopped yellow onions

2 c. chopped leeks, white and light green parts

1 tsp. fresh thyme leaves

2 tsp. salt

3/4 tsp. freshly ground pepper

1 Tbsp. finely minced, or grated, garlic

4 stalks celery, chopped

3 medium sized carrots, chopped

1 3/4 c. chicken stock (homemade if you have it)

2 Tbsp. tomato paste

2 Tbsp. red wine vinegar

Place the lentils in a glass bowl and cover with boiling water; stir and let set for 15 minutes. Drain the lentils and set aside. 

Meanwhile, prep the veggies. Soak the individual stalks of lentil in cold water, as sand can get trapped inside. For the garlic, I prefer grating the cloves with a fine grater, rather than all that mincing. In a heavy dutch oven, heat the olive oil over medium heat. Add the leeks, onions, thyme, salt and pepper. Sauté for 10 minutes, until the onions are translucent. Stir in the garlic and cook for another minute. Add the drained lentils, the carrots and celery, chicken stock, and the tomato paste. Stir all together, cover and simmer on low for 20-25 minutes, until the lentils are tender. Add the vinegar and adjust salt and pepper as needed. Cover and let set on stovetop until ready to serve, up to an hour. 

Preheat the oven to 450 degrees ( I used convection bake 425); remove the salmon fillets from the refrigerator. Pat the fillets dry with a paper towel. Place a dry, oven proof pan on the stove over high heat for 4 minutes. I think a cast iron works the best. Rub both sides of the salmon with olive oil and season generously with salt and pepper. When the pan is smoking hot, place the fillets in the pan and cook over medium heat for two minutes. Carefully turn them over and place the pan in the oven for 5-7 minutes, depending on the salmon thickness. Remove from the oven while still a bit pink inside. Immediately remove from the hot skillet to a platter as the fillets will continue cooking. 

To serve, spoon a mound of lentils onto the plate and place a salmon fillet on top. Serves 4, with a bit of lentils leftover for next day's lunch. I am aware that although the recipe calls for four fillets, I only used 3, as I was cooking just for Larry and I. A glass of Pinot Noir elevates this feast to yet another level.