Lentils cooking on stovetop
lentils and mustard glazed salmon
lentils and mustard glazed salmon
I was preparing Mustard Glazed Salmon for dinner and wanted something alongside that was a little different. Original inspiration comes from Ina Garten’s Barefoot in Paris book. I made a few changes to suit my self and it came out totally delicious and a most wonderful accompaniment for Salmon or any fish or any thing for that matter. Joel even liked it!!!! which was the greatest shock of all!!! Not just a fabulous side dish but a nutritious one at that. Win Win on the Lentils! Of course this can be made vegetarian by subbing out the chicken broth for vegetable broth.
*Good the next day if not better and can be served at room temperature or even cold right out of the refrigerator.
Ingredients:
1/2 lb. Lentils–if you can find French green lentils great if not no worries get whatever kind of lentils you can find
1/4 cup olive oil
app. 2 cups chopped yellow onions
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
app. 3/4 teaspoon freshly ground black pepper
1 clove garlic, minced (app. 1 Tbsp.)
app. 4 stalks of celery , chopped
app. 3 average carrots, chopped
1 1/2 cups chicken or vegetable stock/broth
2 Tablespoons tomato paste
2 Tablespoons good red wine vinegar
Directions:
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Heat the oil in a large sauté pan, add the onions, thyme, salt and pepper and cook over medium heat without burning till onions become translucent.
Add the garlic and cook for a few minutes.
Add the drained lentils, celery, carrots, stock and tomato paste. Cover pan and simmer over low heat for about 1/2 hour.
Add the vinegar before serving mix and taste for salt and pepper.
Cooking with Candi 