Salmon with puy lentils



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

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