Lentils, like other legumes, are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Lentils have a mild often earthy flavor and they’re best if cooked with assertive flavorings. The best, most delicate lentils are the peppery French green lentils called lentilles du Puy. These choice lentils were originally grown in the volcanic soils of Puy in France, but now they’re also grown in North America and Italy. There are especially good and salads, since they remain firm after cooking and have a rich flavor. They cook a bit more slowly than other lentils.
1 ½ cups Puy lentils
1 ½ tablespoons olive oil
2 tablespoons minced shallots or yellow onion
4 skin-on salmon fillets (4 to 6 ounces each)
Freshly ground black pepper
1 cup of arugula or mixed salad greens
- Pick over the lentils, then rinse and drain them well. 2.
- Heat 1 tablespoon of the oil in a sauce pan over high heat. Add the shallots in lentils and cook, stirring, until the shallots are translucent and the lentils glisten, about two minutes.
- Add 4 cups water and ½ teaspoon salt, and bring to a boil. Then reduce the heat to medium low, cover, and simmer until the lentils are tender but firm and most of the water has been absorbed, 30 to 35 minutes.
- Meanwhile, place a rack in the upper third of the oven and preheat the oven to 500°F. Lightly grease a baking dish that is just large enough to hold the salmon in a single layer.