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Ingredients

Method

  • STEP 1

    Put the lentils in a pan of water with the bay leaves and bring to the boil. Continue to boil for 10 mins, then turn down the heat to medium-low and cook for 20 mins more until the lentils are tender.

  • STEP 2

    Meanwhile, heat the oil in a large non-stick pan. Add the onions and fry over a high heat, stirring frequently, until softened. Add the celery, carrots and thyme. Put the lid on, turn down the heat and cook for 10 mins more, stirring now and then until the vegetables are tender.

  • STEP 3

    Drain the lentils and add to the vegetables along with 1 tbsp of the mustard and the vinegar. Measure half the lentils to set aside and use for lunch later in the week (see our lentil salad with beetroot & walnuts recipe). Toss the parsley through the lentil and veg mix.

  • STEP 4

    Meanwhile, spread 1 tsp mustard over the top of the salmon. Wipe a non-stick pan with a drop of oil and cook the salmon skin-side down for about 6 mins. Flip the salmon over and cook for 4 mins more until cooked through. Serve with the lentils, along with a drizzle of balsamic vinegar.

Recipe tip

Make it vegan:

Lentils with soy & ginger tofu
Cut 260g extra firm tofu into thick fingers. Mix 2 finely grated garlic cloves with 2 tsp balsamic vinegar, 2 tsp finely grated ginger and 2 tsp low-salt soy sauce and use to marinate the tofu. Heat 1 tbsp oil in a non-stick pan and fry the tofu on all sides until browned. Serve on half the lentils and sprinkle with 4 tsp toasted three-seed mix. Top with a little fresh coriander and some chopped red chilli. Keep the remaining lentils for our lentil salad with beetroot & walnuts.

Nutrition
Per serving: 503 cals, fat: 25g, saturates: 3g, carbs: 32g, sugars: 13g, fibre: 14g, protein: 30g, salt: 0.9g
Good to know: vegan, healthy, calcium, iron, vit c, fibre, 3 of 5-a-day

Goes well with

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A star rating of 4.2 out of 5.9 ratings
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