1 1/2 cups Le Puy lentils
4 cups chicken or vegetable stock
2 tbsp olive oil
1 small red onion, diced
3 cloves garlic, minced
3 tomatoes, seeded and chopped (fresh or canned)
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
3/4 tsp ground turmeric
3/4 tsp paprika
1/4 tsp cayenne pepper
1/3 cup Italian (flat-leaf) parsley, chopped
1/3 cup fresh cilantro, chopped
3 tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
6 skinless salmon fillets 6oz, each
Rinse lentils and place in a large saucepan. Add stock. Bring to a boil then simmer, uncovered for 25-30mins, when lentils are tender but firm. Drain excess fluid if necessary or add more as required to keep moist!
In a frying pan warm 1 tbsp of the olive oil and saute the red onion until soft, about 10 mins. Add the garlic, tomatoes, cumin, ginger, turmeric, paprika and cayenne pepper. Cook uncovered for 3-5 mins till tomatoes are soft. Add parsley, cilantro and lentils and cook, stirring occasionally, till lentils are heated through, about 2 mins. Stir in the lemon juice and season with salt and pepper. Keep warm.
Heat a stove-top grill pan till very hot. Brush the salmon with remaining olive oil, season well with salt and pepper and place on pan. Cook until golden and crisp 4-5 mins. Turn carefully using tongs or a slice and cook for a further 3-4 mins. Alternatively cook in an oven at 400F for 10 mins.
To serve, place lentils into the center of warmed plates and place a salmon fillet on the lentils. Garnish with parsley or lemon wedges.
Serves 6