For the lentils:
1 cup dried green lentils
2 cloves garlic, coarsely chopped
1 small bay leaf
1 teaspoon herbes de Provence mix (or mix your own blend of thyme, rosemary, lavender, and savory)
3 tablespoons butter
1 teaspoon freshly grated peeled ginger root
Freshly ground pepper
1 cup frizzled leeks or onions (see below)
For the frizzled leeks:
1/2 cup olive oil
1 1/2 cups clean slices leeks (or onions)
Salt and freshly ground pepper
For the salmon and potatoes:
4 pieces of salmon fillet, each approximately 3 to 5 ounces
2 large russet or 4 small-medium Yukon gold potatoes
1/4 cup olive oil
Salt and pepper
1. Place the lentils in a small saucepan. Cover by a few inches with cool water. Add the garlic, salt, bay leaf, and herb mix and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 20 to 30 minutes or until lentils are soft and almost mushy. Drain and reserve the cooking liquid. Add the butter, grated ginger, and about 1/3 cup of the reserved cooking liquid and stir. Taste and adjust the seasoning. Before serving rewarm, add more reserved liquid as needed to make a soft but not soupy consistency, and stir in most of the frizzled leeks (see below) just before serving. Reserve a few leeks to sprinkle on top.
2. To make the frizzled leeks: Heat the oil in the pan until a piece of leek dropped in sizzles on contact. Add half the leeks and stir carefully while cooking. Allow to brown and remove with a slotted spoon to a mesh strainer placed over a bowl to allow more of the oil to drain. Add the remaining leeks and fry until they are also brown; remove from the hot oil. Season with salt and pepper.
3. To make salmon and potatoes: Preheat oven to 425 degrees. Place the salmon skin side down on a baking sheet or dish. Slice the potatoes into thin rounds or cubes. Toss the potatoes in olive oil, season with salt and pepper, and place alongside the salmon, or on their own baking sheet. Place on the lower rack of the hot oven for 8 to 10 minutes, depending on the thickness of the salmon. Remove the potato pan from the oven and turn the potatoes; they should be well browned on the bottom side and just about cooked through. Return to the oven for 3 to 5 more minutes or until the salmon is just cooked through (stick a thin knife into the center if you aren't sure) and the potatoes are crisped and soft.
4. Serve the salmon on a bed of creamy lentils with the crisped potatoes alongside and a few frizzled leeks scattered on top.
Per serving: 768 calories, 41 grams protein, 63 grams carbohydrates, 6 grams sugar, 40 grams fat, 94 milligrams cholesterol, 294 milligrams sodium, 20 grams dietary fiber.