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Cumin and coriander lentils with smoked salmon (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the cumin and coriander lentils1 tsp cumin seeds1 tsp coriander seeds255g/9oz Puy lentils1 glass red winesplash Worcester sauce1 vegetable stock cube, crumbledhandful black olives, pittedhandful fresh flat-leaf parsley, choppedsalt freshly ground black pepperFor the smoked salmon1-2 tbsp olive oil2 smoked salmon fillets (approximately 200g/7oz each)saltfreshly ground black pepper



Method



1. Bring a large pan of water to the boil.2. Cook the Puy lentils in the boiling water, according to the packet instructions. 3. Preheat a small frying pan over a low heat.4. Toast the cumin and coriander seeds in the pan for 1-2 minutes. 5. Remove the pan from the heat and grind the seeds in a pestle and mortar.6. Drain the lentils and return to pan.7. Add the red wine, Worcester sauce, stock cube and toasted seeds to the pan and heat gently for 3-4 minutes.8. Remove from the heat and stir in the olives, parsley and seasoning.9. Transfer the lentils to large serving bowls.10. Heat the oil in the griddle pan and cook the salmon steaks over a high heat for three minutes either side.11. Remove from the heat and serve the fillets on top of the lentils. Season with salt and freshly ground black pepper.