- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2011
- 2 tablespoons olive oil
- 2 carrots diced
- 1 onion diced
- 1 rib celery diced
- 1 jalapeño pepper seeded and finely chopped
- 1 clove garlic minced
- 1 tablespoon ground coriander
- 1 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 3/4 teaspoons pepper
- 1 cup dried green lentils
- 2 1/2 cups green beans trimmed and quartered
- 1/2 cup chopped tomato
- 2 salmon fillets (3 oz/85 g each)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 pinch salt
- 1 pinch pepper
MethodIn saucepan, heat half of the oil over medium heat; cook carrots, onion, celery, jalapeño pepper and garlic, stirring, until softened, about 4 minutes.
Stir in coriander, cumin, 3/4 tsp of the salt and 1/2 tsp of the pepper; cook, stirring, for 2 minutes.
Add lentils and 3 cups water; bring to boil. Reduce heat and simmer, adding more water if mixture dries out, until lentils are tender, 25 to 30 minutes.
Stir in green beans and tomato; cover and cook until beans are tender, about 5 minutes. Let cool for 15 minutes.
Meanwhile, brush salmon with remaining oil; sprinkle with remaining salt and pepper. Broil on greased baking sheet, 3 inches (8 cm) from heat, until fish flakes easily when tested, 4 to 6 minutes.
Vinaigrette: In small bowl, whisk together oil, lemon juice, salt and pepper.
To serve, divide lentil mixture among 4 plates. Break salmon into chunks and scatter over top; drizzle with vinaigrette.
Nutritional facts Per serving: about
- Sodium 633 mg
- Protein 22 g
- Calories 441.0
- Total fat 22 g
- Potassium 992 mg
- Cholesterol 21 mg
- Saturated fat 3 g
- Total carbohydrate 42 g
- Iron 46.0
- Folate 136.0
- Calcium 9.0
- Vitamin A 71.0
- Vitamin C 32.0