Lentil Stew with Pan-Roasted Salmon

A classic lentil stew built with a beautiful base of aromatics from sweet onion, leeks, celery, carrots, and garlic sautéed in olive oil and butter. Tiny lentils are cooked until tender in a savory stock brightened with a touch of tomato and a handful of herbs. Though wonderful on its own, finish it with a delicate piece of pan-roasted salmon and it’s soul satisfying!

Years ago I made this dish frequently and had all but forgotten about it until recently. We were out and about and stopped to grab a bite when I spotted a lentil stew on the menu. Sadly, it did not match the expectations held in my memory. Lackluster flavors and oh, so few lentils in what was advertised as a lentil stew. So, I came home and combed through my recipes and set out to satisfy my taste buds.

Like any stew there should be layers of tastes and textures. This stew delivers on both. The base of the stew starts with sweet onions, leeks, carrots, celery, and garlic, sautéed until tender. Stir in a generous amount of a luscious tomato paste and concentrated chicken base, followed by sprigs of fresh thyme and bay leaves. Pour in chicken stock and along with the lentils.

The beauty of lentil stew, it requires only a short amount of your time and is on the table in about an hour. And the flavors don’t miss a beat. And though you could stop here, why would you? Top the stew with fresh center cut salmon fillets, pan-roasted with a brush of olive oil and a sprinkling of kosher salt and freshly cracked black pepper.

Simple and comforting.

Lentil Stew with Pan-Roasted Salmon

For the lentil stew:

4 tablespoons plus olive oil

2 tablespoons butter

2-½ cups sliced sweet onion, about 1 large sweet onion

3 cups thinly sliced leeks, white and light green portion only, about 2 large leeks*

1 cup celery, sliced thin, about 2 to 3 stalks

2 cups thinly sliced carrots, about 4 to 5 small carrots, trimmed and scrubbed or peeled before slicing

1 tablespoon finely chopped garlic

1 tablespoon concentrated chicken base

1 small can tomato paste, 6-ounces

1 to 1-½ teaspoons kosher salt, divided

½ teaspoon freshly cracked black pepper, divided

6 to 8 cups chicken stock

1 pound dried lentils, rinsed and sorted

5 to 6 sprigs of fresh thyme, or 1 teaspoon dried

2 bay leaves

1 tablespoon red wine vinegar

For the salmon:

4 center cut salmon fillets, about 1-½ pounds

1 to 2 teaspoons olive oil

½ to ¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the lentil stew:

In a large, deep sauté pan, melt the butter with the olive oil over medium heat. Add the onion, leeks, celery, and carrots. Sauté the vegetables until they are tender, and the onion and leeks are translucent, about 15 to 20 minutes.

Add the garlic, 1-½ teaspoons of the kosher salt and ¼ teaspoon of the pepper and cook for another 3 minutes.

Stir in the chicken base and tomato paste along with 6 cups of the chicken stock, thyme sprigs, and bay leaves.

Add the lentils.

Bring the stew to a boil then reduce the heat to medium-low. Cover the pan and cook for about 45 minutes or until the lentils are very tender, stirring occasionally and adding more chicken stock as needed. When the lentils are tender, stir in the red wine vinegar and check for seasoning, adding additional kosher salt and pepper if needed. Keep the stew warm over low heat while you cook the salmon.

For the salmon:

Preheat the oven to 400-degrees. Brush both sides of the salmon with olive oil. Sprinkle the flesh side with kosher salt and ¼ teaspoon pepper. Let the salmon rest at room temperature for about 10 to 15 minutes to take the chill off.

Spray a large ovenproof skillet with a cooking spray. Place the pan over a heat slightly below medium-high. As soon as the pan is hot, place the salmon fillets flesh side down. Leave them in place without moving for 3 minutes. Flip the fillets over and place in a 400-degree oven for 5 to 7 minutes or until the fish is cooked through and flaky. The cooking time will vary depending on the thickness of the salmon. Do not overcook or the salmon will be dry.

To serve, ladle the lentil stew in a wide soup bowl and gently place the salmon fillet on top. Makes 4 servings.

To reheat any leftovers:

Warm the lentil stew over medium heat in a covered saucepan, adding extra chicken stock if needed. As soon as the stew is hot, nestle the remaining salmon on top of the stew. Cover and warm for an additional 10 minutes until the fish is warmed through.

*Cleaning leeks is an important step. As the leaves push up through the ground they capture a lot of dirt and sand along the way. To clean, trim the dark green leaves off, down to the light green part of the leek as well as the bulb end of the leeks.

Cut an “X” about 3” to 4” starting at bulb end down towards the leafy end. Place the leeks cut side down in a large measuring cup or bowl filled with cold water. Let them soak for about 10 to 20 minutes to let the leeks open up a bit. Rinse the leeks under cold running water to make sure all the dirt is removed. You can clean the leeks ahead of time. After trimming and cleaning wrap the leeks in a paper towel and store them in a sealed bag or container.