Hot-smoked salmon and zesty lentils

Hot-smoked salmon and zesty lentils
  • Serves icon Serves 4
  • Time icon Hands on time 30 mins

This lentil and fish recipe makes for an exciting and good value supper dish.

Nutrition: per serving

Calories
406kcals
Fat
15.4g (3.8g saturated)
Protein
31.4g
Carbohydrates
35.2g (2g sugars)
Fibre
9.2g
Salt
2g
Calories
406kcals
Fat
15.4g (3.8g saturated)
Protein
31.4g
Carbohydrates
35.2g (2g sugars)
Fibre
9.2g
Salt
2g

Ingredients

  • 300g puy lentils
  • 700ml vegetable stock, hot
  • Grated zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • Pinch of sugar
  • Dollop of crème fraîche or double cream
  • 200g hot-smoked salmon, flaked
  • Handful of fresh flatleaf parsley, chopped (optional)

Method

  1. Cook the puy lentils in the vegetable stock in a covered saucepan for 20-25 minutes until tender. Drain, discarding the stock, then put in a serving bowl.
  2. Whisk the lemon juice with the olive oil and Dijon mustard. Whisk in the sugar, then season with salt and freshly ground black pepper. Pour over the bowl of warm lentils, then add the grated lemon zest and the crème fraîche or double cream. Scatter with the flaked hot-smoked salmon and chopped parsley, if using. Toss gently to combine, then serve.

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