Total Time
Prep 30 mins
Cook 30 mins

This is a Ina Garten recipe that looked delicious and healthy! I haven't tried it but I sure plan to!!

Ingredients Nutrition


  1. Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
  2. Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent.
  3. Add the garlic and cook for 2 more minutes.
  4. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender.
  5. Add the vinegar and season, to taste.
  6. Preheat the oven to 450 degrees F.
  7. For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes.
  8. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper.
  9. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned.
  10. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.
  11. Spoon a mound of lentils on each plate and place a salmon fillet on top.
  12. Serve hot.


Most Helpful

I tried this recipe after seeing it on Ina's show on TV. Our family loves it and I always make it as is. Note it does make a lot of lentils - we always have leftovers so I now cut that part of the recipe back. Glad you posted this - thanks!

DDW November 04, 2009

I saw the episode where Ina made these lentils. They are fantastic! What a great tasting and healthy side dish. I didn't have leeks so I sub green onions. Came out perfect. This recipe as is makes alot - so I cut it in half and we got about 4 servings out of it. I highly recommend this dish!

Sky Hostess November 14, 2007

Fantastic dish. I've seen this prepared on Barefoot Contessa twice now so I just had to make it. I didn't have leeks so used all yellow onion. That splash of red wine vinegar at the end really caps this off. Thanks!

Heather U. July 02, 2007

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