How to make it

  • Combine the lentils, onion, carrot, orange peel and water in a heavy saucepan. Bring to a boil; reduce the heat and simmer until the lentils are tender, stirring occasionally, about 25 minutes. Drain, reserving 3/4 cup cooking liquid. discard the orange peel. Return the lentils to the pan; season with salt and pepper. (LindySez Party Tip: Can be prepared 1 day ahead. Cover and chill the lentils and reserved cooking liquid separately.)
  • While the lentils cook fry the bacon until crisp. Remove, drain and chop into pieces. (Hint: I like to have uniform pieces of bacon in my dish, so I slice the bacon first into uniform pieces and then fry them.)
  • Place a frying pan over medium heat. Add a small amount of oil; heat until shimmering. Season the fish with salt and pepper and place in the frying pan. Cook until just opaque, turning once. (LindySez: Party Tip- to really impress...if using salmon steaks, cut out the center bone and separate each half. Starting at the thickest part; roll the salmon to form a circle; tie with kitchen string. After cooking, remove the string and you have a nifty little salmon circle.)
  • Meanwhile, add enough reserved cooking liquid to the lentils to moisten them; mix in the cream, parsley, chives and tarragon; bring to a simmer. Add the bacon. Spoon lentils onto warmed plates; top with the salmon and serve.

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    " It was excellent "
    asheats ate it and said...
    wow, this recipe really speaks to me!!! I absolutly love it, great post!
    what type of lentils do you use? I was thinking red for this dish?
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    " It was excellent "
    cuzpat ate it and said...
    Sound good!!
    Was this review helpful? Yes Flag

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