Rating: 4.67 stars
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Simmered with carrots, turnips and thyme, the lentils make a lovely, hearty bed for the salmon fillets, which are gently cooked on top of them for easy one-dish preparation. Green (Le Puy) lentils are smaller and more delicate than other varieties and hold their shape better during cooking.

Source: EatingWell Magazine, November/December 1995


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven or deep saute pan over medium heat. Add shallots and garlic and cook, stirring, until softened, about 30 seconds. Add broth, lentils, onion, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, until the lentils are tender, 25 minutes.

  • Add carrots and turnips; simmer until the vegetables are tender, about 10 minutes more. Remove the onion. Add more broth if necessary; the mixture should be slightly soupy. Taste and adjust seasonings. Lay salmon fillets on top, cover the pan and cook until the salmon is opaque in the center, 8 to 10 minutes.

  • Serve in shallow bowls, garnished with parsley and lemon wedges.

Nutrition Facts

372 calories; protein 35.4g; carbohydrates 34.7g; dietary fiber 8.9g; sugars 4.7g; fat 10.7g; saturated fat 1.5g; cholesterol 62.4mg; vitamin a iu 5285.6IU; vitamin c 13.8mg; folate 47mcg; calcium 63.7mg; iron 4.2mg; magnesium 45mg; potassium 1271.7mg; sodium 601mg; thiamin 0.4mg.

1 1/2 starch, 1 vegetable, 5 lean meat, 1/2 fat