115g Puy lentils - well rinsed
2 tsp Marigold Reduced Salt
Vegetable Bouillon Powder
2 leeks - finely sliced
2 salmon fillets
2 tbsp tomato purée
splash of water
squeeze of fresh lemon juice
2 portions super greens mix
freshly ground black pepper
Place the lentils in a pan and cover with double the amount of water. Add bouillon powder. Bring to the boil then cover and simmer for 20-25 minutes until the lentils are al dente, adding the leeks to the pan halfway through cooking. The lentils will absorb most of the liquid during cooking.
Put the salmon in a steamer pan and steam for about 15 minutes or until cooked (or put the fish in a shallow pan and cover with water and simmer
gently). The flesh should flake easily when pressed. Stir the tomato purée into the lentil mixture along with a splash of water and squeeze of lemon to
loosen the consistency and produce a thick stew. Either serve the salmon on a bed of stew and scatter the super greens mix over the top, or fold the
mixture into the stew before topping with the fish. Sprinkle with freshly ground black pepper