Finishing out our week of seafood-centric meal ideas, we're cranking up the oven for this one. Roasting a great seasonal selection of vegetables and simmering lentils until tender, you bring them both together with stuff more vegetables and fantastic smoked salmon before it's ready to find the table. Optional olives, blue cheese, green onions, and cilantro add an extra punch of flavor to the dish that you can tweak to your tastes. What's not to love?
If you don't want heat in this dish, you can skip the jalapeño pepper. I was tickled to add a large, very spicy one from our CSA box. If you opt not to use the hot pepper, olives, blue cheese, or fresh green onions or cilantro, you may wish to have a couple teaspoons of your favorite seasoning as those other ingredients - in addition to the smoked salmon - bring a lot of flavor to the meal.
I enjoyed serving this fun autumn meal with either a light green or fruit salad. And, if you are feeling adventurous, consider just having a green salad that's been sprinkled with apples, autumn raspberries, and nuts with a little of the same blue cheese you sprinkled on top of the main course. Then pour a glass of your favorite chilled beverage - think white wine or cider (hard or regular), and dig in. Enjoy!
Lentils & Roasted Vegetables with Smoked Salmon
- 1 large sweet potato, peeled and cut into ½" cubes
- 2-3 medium sized orange or red Italian frying peppers or bell peppers
- 1 -2 jalapeño pepper, sliced into rings
- 1-2 small pattypan squash, cut into ½" cubes
- 1 tablespoon canola oil or similar neutral oil
- 1 cup brown lentils
- ½ chicken or vegetable broth
- 6 oz. whole cherry tomatoes
- 8 oz. finely chopped spinach or kale
- 4 oz. black olives, halved - optional
- 8 oz. smoked salmon
- 4 oz. blue cheese, crumbled - optional (omit for dairy free)
- 2 tablespoons chopped green onions - optional
- 2 tablespoons chopped cilantro - optional
Preheat the oven to 400° F. Combine the sweet potatoes, peppers, and squash on a heavy baking sheet. Add the oil and stir well to evenly coat. (I usually use my hands for this step.) Place the pan in the preheated oven and roast the vegetables for 35 minutes, stirring once halfway through roasting.
Meanwhile, in a large skillet or sauté pan, combine the lentils and more than enough water to cover them and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water and return to the pan.
Add the roasted vegetables, broth, tomatoes, spinach, and olives (if using) to the lentils in the pan. Cook over medium heat until the tomatoes just begin to begin popping, the greens are wilted, and the broth is basically evaporated. Break the smoked salmon into generous pieces and gently stir it into the mixture to warm and combine flavors.
Either serve as is or topped with blue cheese, green onions, and cilantro.
- Yields: 4 servings
- Preparation Time: 45 minutes