SALMON WITH LENTILS

Lentils:

1/4 cup olive oil

2 large yellow onions, chopped

1 red onion, chopped

4 large carrots, chopped

4 garlic cloves, chopped

1 teaspoon Herb de Provence

1 can tomato paste

1 cup brown or green lentils

2 cups low sodium chicken broth

2 tablespoons red wine vinegar

Salmon:

Salt

Pepper

Dijon

4 salmon fillets

Vinaigrette:

2 tablespoons liquid from lentils

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoons grainy mustard

1/2 cup chopped fresh dill

sprinkling of salt and pepper

For Lentils:

Heat olive oil over medium heat. Salute onions and carrots until slightly browned. Sauté garlic and Herb de Provence for about 1 minute. Add tomato paste and stir. Let it brown for another minute or so. Then add the lentils and chicken broth. Bring to a boil, reduce heat and simmer until just tender. about 30-40 minutes. (Try to capture a couple tablespoons of the liquid before it all becomes absorbed.) Stir in 2 tablespoons red wine vinegar.

For the Salmon:

Preheat broiler. Set salmon on a baking sheet sprayed with cooking spray. Season salmon with salt and pepper, brush with olive oil. Brush with a bit of dijon mustard. Broil for 8-10 minutes.

For the Vinaigrette:

Mix the reserved liquid form the lentils (2 tablespoons), with the red wine vinegar, olive oil, grainy mustard, dill. Whisk thoroughly. Add salt and pepper to taste.

Place lentils on a large platter and stir in about half the vinaigrette. Arrange salmon atop lentils and drizzle remaining vinaigrette over. Voila!! Delightful. And Oh So Healthy!