| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped peeled ginger
- 2 cloves garlic, finely chopped
- 1 medium shallot, thinly sliced
- 3/4 teaspoon curry powder
- 1 1/2 teaspoons hot paprika
- 1 red bell pepper, chopped
- 1/2 cup red lentils, rinsed
- Kosher salt
- Juice of 1 lemon
- 4 6-ounce center-cut salmon fillets
- 5 cups baby arugula (about 3 ounces)
Instructions
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste.
- Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes.
- Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon.
Nutrition Facts
| Calories | 426 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 97 milligrams |
| Sodium | 617 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 5 grams |
| Protein | 45 grams |
Reviews
We all enjoyed this, including my 15-year-old. One modification I made: Based on review below, I used 1-and-a-half cup water with 1/2 cup lentils. It was the right amount of water.
The water of 2 and 1/2 cups for 1/2 cups lentils is way off. Might work for a soup but not for cooking lentils. I even tried to evaporate some water for 20 minutes but you know what happens to red lentils cooked that long. Wasted lentils for this dish.
For the record, I only made the lentils and served with fried eggs and naan. The lentils were a perfect blend of nutty and spicy and filling without requiring any adjustment on amount of spices. They were even better the next day, too.I used brown lentils since that’s all my grocery store sells, and the cooking time was slightly longer, so just keep that in mind if you’re not using red lentils.