Good Lifestyle

Lentils Have a little public relations problem in America. They were banished to the deepest and darkest parts of the pantry while less deserving ingredients like rice and pasta get all love. The truth is that few ingredients merge nutrition, affordability, ease and taste seem like humble lens. This dish, a classic bistro, testifies to its greatness. While theSalmonRoast roasted in the oven, the lenses are simmered in the tender submission. Separately, each makes fine consumption, but together, they merge something really special.

Nutrition:440 calories, 12 g of grease (2 g saturated), 680 mg of sodium

Serve 4

You will need

1/2 tablespoon of olive oil
1 medium carrot, peeled and cut into dice
1/2 medium yellow onion, diced
2 clovesminced garlic
1 cup of dried lentils
3 cupschicken broth or water
2 bay leaves
2 c. Soup of red wine vinegar
Black salt and pepper
4 salmon fillets (4 oz each)
2 tablespoons of dijon mustard
2 c. Soup brown sugar

How to do it

1. Preheat the oven to 450 ° F.
2. Heat olive oil into an average saucepan on medium heat.
3. Add the carrot, onion and garlic and blow up for 5 to 7 minutes until soft and slightly brown.
4. Add the lenses, broth and leaves of the bay.
5. Simmer for about 20 minutes, until the lenses are tender and the liquid has mainly evaporated.
6. Before serving, add the vinegar, season with salt and pepper and throw the leaves of the bay.
7. While lentils are mooting, roasting salmon: seasoning fish with salt and black pepper.
8. Combine mustard and brunette sugar in a bowl to mix and propagate evenly on salmon fillets.
9. Place the salmon onto a pastry plate and place it on the upper tray of the oven. Roast for 8 to 10 minutes, until salmon brown on the surface and flakes with a slight pressure of your finger.
10. Divide the lentils from 4 plates or bowls to pasta and up each used with a piece of salmon.

Eat

Lentils: a press release

As we have already said, the lentils have had bad public relations, but we are here to erase their name! Here are some of the main benefits for the health of lentils. Helps reduce cholesterol, a large source of protein (and alsovegetarian), increases energy and they are good for cardiac and digestive health. Now, do you see why our oldest ancestors ate them?

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!