Salmon with Red Wine Braised Lentils

These braised lentils pair equally well with sausages or salmon.  I can vouch for both (probably not together..let's choose one or the other).

We start 'in the Italian way' with a soffritto of finely chopped onion, carrot and celery. Then a method of cooking with wine three times to develop flavour.

Herbs, tomatoes and stock finish the lentil braise.

Finally, I like brown lentils (although green will work).

Ingredients (2):

Vegetables:

1 medium onion, diced small

2 stalks of celery, finely sliced

1 medium carrot, small dice

2 TBSP olive oil

1/2 cup, 100g brown lentils, rinsed

1 TBSP tomato puree

1/2 tsp salt

1/4 tsp black pepper

Liquid:

1/2 tin diced tomatoes (200g)

2 cups vegetable or chicken stock (480 ml)

1/2 cup red wine (120 ml)

Herbs:

1 tsp dried oregano

1 tsp dried thyme

1/4 cup chopped parsley (optional)

1 small fresh bayleaf

Protein:

2 salmon fillets, pan seared OR 4 cooked sausages

Method:

Saute onion carrot and celery in olive oil with salt and pepper until lightly coloured.

Add 40 ml of wine, when it sticks, add another 40 ml of wine.  Repeat with the remaining wine.

Add lentils and tomato paste, cook 1-2 minutes.

Add tomatoes, herbs and stock, stir.

Simmer for 35 minutes over a low heat, lid on.  The lentils should yeild when tasted.

Serve with pan seared salmon (cooked 3 minutes each side over a medium heat) or pan browned sausages.

 

Alternatives:

Try pan crisping chorizo to kick-off the dish, add it back with the tomatoes later.

Festive pigs in blankets (sausages wrapped in bacon) sure, why not.

If you like purple food, by all means try the green lentils. 

Similar Italian Inspiration:

Ribollita