Classic Spanish Lentils with Salmon
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1.25 grams
- 2 tomatoes
- 1 cup brown lentils 130 grams
- 4 1/2 cups vegetable broth 1 liter
- 2 fillets salmon 7 oz / 200 grams each
- handful fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Heat a stock pot with a medium heat and add in the olive oil
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Meanwhile, finely chop the onion, roughly chop the garlic and finely chop the red & green bell pepper
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Add the cut vegetables into the stock pot with the hot olive oil, mix together, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer
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Once the tomatoes have slightly thickened, about 3 minutes, add in the lentils (rinsed) and the vegetable broth, raise to a high heat, mix together and bring to a boil, then place a lid on the pan and lower to a low heat
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Meanwhile, pat the salmon fillets dry with paper towels, season with sea salt & black pepper and cut into small bite-sized pieces
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After simmering the lentils for 20 to 25 minutes and they are fully cooked (check package instructions on the lentils you are using), season with sea salt & black pepper, mix together, then add in the pieces of salmon, place the lid back on the pan and go for 1 to 2 minutes or until the salmon is cooked through, then remove from the heat
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Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!