1/2cup(125 mL) sliced leeks, white & light green parts only
1red pepper, chopped
3/4cup(175 mL) dry green lentils, rinsed & drained
1/2cup(125 mL) orzo pasta (see notes)
1tsp(5 mL) ground cumin
1/2tsp(2 mL) turmeric
4cups(1 L) no salt added chicken or vegetable broth
2-3smallpreserved lemons, finely sliced, divided (see notes)
1cup(250 mL) marinated artichoke quarters, cut in half
2cups(500 mL) fresh spinach leaves
Salmon
4(300 g) boneless, salmon filets
1Tbsp(15 mL) canola oil
2tsp(10 mL) dried thyme leaves or dried herb mixture
salt & pepper, to taste
Directions
In a deep skillet or Dutch oven, heat canola oil over medium and sauté garlic, leeks and red pepper just until soft and fragrant.
Stir in dried lentils, orzo, cumin and turmeric. Add broth, and simmer for 15-20 minutes until lentils and orzo are "al dente". If too soft, mixture will be mushy.
Stir in the lemons, artichokes and spinach and cook just until the spinach has wilted. Keep warm.
Rub salmon filets with canola oil, herbs, salt and pepper. Place on a hot grill or skillet and cook about 4 minutes per side, or until fish flakes easily, but not dry.
Divide lentil/orzo mixture evenly between 4 shallow bowls, top with salmon and thin slices of lemon to garnish, if desired.
Notes
Orzo pasta is also known as risoni. It is a form of short-cut pasta, shaped like a large grain of rice.
Preserved lemons are available in the international section of most grocery stores. If you can't find them, substitute with the juice and zest of a medium lemon.
1/2cup(125 mL) sliced leeks, white & light green parts only
1red pepper, chopped
3/4cup(175 mL) dry green lentils, rinsed & drained
1/2cup(125 mL) orzo pasta (see notes)
1tsp(5 mL) ground cumin
1/2tsp(2 mL) turmeric
4cups(1 L) no salt added chicken or vegetable broth
2-3smallpreserved lemons, finely sliced, divided (see notes)
1cup(250 mL) marinated artichoke quarters, cut in half
2cups(500 mL) fresh spinach leaves
Salmon
4(300 g) boneless, salmon filets
1Tbsp(15 mL) canola oil
2tsp(10 mL) dried thyme leaves or dried herb mixture
salt & pepper, to taste
1
In a deep skillet or Dutch oven, heat canola oil over medium and sauté garlic, leeks and red pepper just until soft and fragrant.
2
Stir in dried lentils, orzo, cumin and turmeric. Add broth, and simmer for 15-20 minutes until lentils and orzo are "al dente". If too soft, mixture will be mushy.
3
Stir in the lemons, artichokes and spinach and cook just until the spinach has wilted. Keep warm.
4
Rub salmon filets with canola oil, herbs, salt and pepper. Place on a hot grill or skillet and cook about 4 minutes per side, or until fish flakes easily, but not dry.
5
Divide lentil/orzo mixture evenly between 4 shallow bowls, top with salmon and thin slices of lemon to garnish, if desired.
