from Bittman, How to Cook Everything, p304
1. peel and cut carrots and potato into 1/4 inch cubes
2. chop onion
3. mince garlic
4. herbs: did i use rosemary? tie up a few sprgs each of fresh parsley, thyme, bay leaf, and chives, wrap in cheesecloth for easy removal. or substitute about 1.5 teaspoons mixed dry herbs.
5. place lentils in a large deep saucepan with water to cover. cook over medium heat, stirring occassionally, until they begin to soften, about 15-20 mins, then add carrots, potato, onion, garlic, and herbs.
6. continue to cook, adding water if necessary (keep this to a minimum) until lentils and eggies are tender, about 45-60 mins total. remove herbs, season with salt and pepper, add olive oil, and keep warm.
7. heat large skillet over high heat for about 5 mins. sprinkle bottom of skillet with coarse salt, then add salmon, skin side down. cook over hgih heat until well browned on the bottom, about 5 mins. Flip salmon and cook one additional min or so. serve with salmon on top of lentils
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 416 | ||
Calories from Fat: 239 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 108.9mg | 34 % | |
Sodium 117.2mg | 4 % | |
Potassium 728.8mg | 19 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 40.6g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 416
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