Tasty, very tasty

This is the tastiest lentil dish I’ve ever eaten. It’s another of those we’ve been meaning to make for ages, then we bought a huge piece of salmon and were looking for something new to try. thyme - sprig 27-1-15The recipe is by American cook Ina Garten and, like everything of hers, it is so easy to make. The only exception we make is that we pan-fry the salmon, rather than oven-roast as she suggests: a) we prefer pan-fried and b) our oven uses a huge amount of electricity and we try to keep our consumption down. plateful 27-1-15Serves 4
8oz Lentils du Puy
Extra virgin olive oil
Large onion, chopped
2 leeks, chopped [white and light green parts only]
1 tsp fresh thyme leaves
¾ tsp freshly ground black pepper
1 tbsp finely chopped fresh garlic
4 carrots, diced
12 fl oz vegetable stock or water
2 tbsp tomato paste
2 tbsp red wine vinegar
4 salmon fillets, skinless
½ tsp freshly ground black pepper
Juice of half a lemon

Rinse and pat dry the salmon fillets. In a flat dish add a good slug of olive oil, the lemon juice and pepper. Lay the salmon fillets in the marinade and leave – anything from two minutes to two hours is fine. salmon - marinating 27-1-15Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain and rinse to remove any grit. onions and thyme - frying 27-1-15Meanwhile, heat the oil in a saute pan. Add the onions, leeks, thyme and pepper, Cook on a medium heat for 10 minutes until the onions are translucent. Add the garlic and cook for two more minutes. add lentils to onion mix 27-1-15add stock to onion mix 27-1-15Add the drained lentils, carrots, stock/water and tomato paste. Cover and simmer over a low heat for 20 minutes or until the lentils are tender. Add the vinegar, season to taste.

Once you are ready to eat, heat a frying pan with a slug of olive oil. Fry the salmon fillets, a couple of minutes on each side. Try to resist the temptation to fiddle with the fish in the pan, and you will be rewarded with a tasty golden crust.

To serve, spoon a mound of lentils on each place and put a salmon fillet on top. Serve hot.

Any leftover lentils store well in the fridge and are delicious either tossed in a salad of green leaves, or simply eaten cold with a spoon for supper. plateful - close-up 27-1-15For more recipes by the Barefoot Contessa, click here.

5 to remember
sabroso/a – tasty
enorme – huge
algo nuevo – something new
estadounidense – American
el consume – the consumption

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