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By CHEF BARTHOLOMEW CONNORS
1 cup green lentils
1 onion, chopped
1 carrot, diced
1 stick celery, diced
2 cloves garlic
5 sticks thyme
1 litre chicken stock
2 x 200g salmon fillets
1 tspoon finely chopped parsley
Squeeze lemon juice
4 spears asparagus
Handful baby spinach
Lemon wedges to serve
Soak lentils in cold water for 1 hour or
longer. Strain and wash. Bring a pot of
water to the boil. Cook lentils for 15
minutes (no salt in water).
Drain and set aside.
Preheat oven to 180 degrees Celsius.
Chop pumpkin into 1-inch squares. Place
on a baking tray and drizzle with oil, salt
Cut leek into 4 x 1-inch rings. Place leek
rings topped with knobs of butter and a
little water in a small baking dish. Cook
both pumpkin and leek rings in oven for
Heat 100 ml oil in a heavy-based
casserole pot. Sauté onion, carrot, celery,
finely chopped garlic and thyme. Cook this
slowly and gently for 10 minutes to really
bring out the flavours.
Add washed lentils.
Add stock slowly and cook for a further
five minutes. Do not add too much stock;
this is a firm lentil mix, not soupy.
Put on a pot of boiling water to cook
In a hot skillet or heavy-based saucepan,
sear lightly salted salmon fillets in a little
oil. Cook one side for about four minutes.
Flip them over then add a knob of butter,
a teaspoon of finely chopped parsley and
a squeeze of lemon. Finish in the oven for
about three minutes. Remove from heat
and allow to rest.
Add roast pumpkin, leeks and baby
spinach to the lentils. Stir and remove
Boil asparagus spears for one minute,
Divide the lentil mixture between two
serving plates. Top with salmon fillet,
asparagus spears and a lemon wedge.
Pour remaining juice from salmon pan
over salmon and serve immediately.
Unless you're sacrificing wine in Lent,
enjoy with your favourite vintage!
LENT IS UPON us and what better dish
to cook for Lent than lentils? These
are also known as French green lentils
and are the best to use because they hold
their shape well, but you can use any green
lentils. There are three other reasons for my
choice of recipe this month. Firstly, you can
easily substitute the salmon for pork or lamb
chops, chicken thighs, swordfish skewers (or
marinated tofu as I do on our no-
meat-Monday). Secondly, I want
to show you how I pack punch
and flavour into dishes like
soups, casseroles and
stews in the slow cooking
process used in this recipe.
And thirdly, this dish is so
good for you, it should be
compulsory eating at
least once a
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