Lentils: daal, llentia, čočka, linse, linzen, lentille, adasha, lencse, linsubaun, lenticchia, adas, soczewica, lenteja, mercimek. No matter what you call them, whether they are green, black, or red - lentils are high in iron and a great source of protein. This is a healthy, easy, and delicious meal perfect to feed the family on any weeknight.
Lentil Salad (printable recipe)
- 1 1/2 cups French green lentils
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 shallot, finely diced
- 3 garlic cloves, minced
- Juice from 1 lemon
- 2 Tablespoons olive oil
- 1/4 cup parsley
- 1 tsp salt
- 1/2 tsp pepper
Grilled Salmon (printable recipe)
- 1 1/2 lbs wild salmon filets
- 2 tablespoons olive oil
- salt and pepper
- Juice from 1/2 lemon
Rinse lentils with water while you bring a large pot of water to boil on the stove. Add lentils and let boil for 20-30 minutes or until lentils are cooked through. Strain lentils and set in a large bowl.
In a medium skillet add 1 tablespoon of olive oil on medium heat and add carrots, celery, shallots and sauté until they soften, approximately 4-6 minutes. Add in garlic and sauté for 1 more minute. Add vegetable mixture to bowl with the cooked and strained lentils.
Add in the remaining ingredients: lemon juice, remaining 1 tablespoon olive oil, parsley, salt, pepper and fold everything together to combine. Taste for seasoning and add additional salt and pepper if necessary. Serve alongside grilled salmon.
For the salmon: Preheat oven to 375 degrees. Heat grill pan on medium high heat. Drizzle olive oil over salmon and season with salt and pepper. Place salmon on hot grill pan flesh side down for 2-3 minutes, or until grill marks have been made.
Flip par-cooked salmon onto a sheet pan skin side down and place in oven to finish cooking. Bake until salmon is just cooked through, about 8-10 minutes depending on thickness. Once salmon comes out of the oven, squeeze fresh lemon juice on top and serve with lentils.