Salmon with Lentils

foodnetwork.com

Sheryl Cowcill

½ pound French green lentils (lentilles du Puy)

¼ cup good olive oil, plus extra for salmon

2 cups chopped yellow onions

2 cups chopped leeks, white and light green parts only

1 teaspoon fresh thyme leaves

2 teaspoons kosher salt

¾ teaspoon freshly ground black pepper

1 tablespoon minced fresh garlic

1 ½ cups chopped celery (4 stalks)

1 ½ cups chopped carrots (3 carrots)

1 ½ cups Homemade Chicken Stock, recipe follows, or good canned broth

2 tablespoons tomato paste

2 tablespoons good red wine vinegar

Four 8-ounce center-cut salmon fillets, skin removed

subheading: Homemade Chicken Stock:

Three 5-pound chickens

3 large onions, unpeeled and quartered

6 carrots, unpeeled and halved

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled and cut in half, optional

20 sprigs fresh flat-leaf parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled and cut in half crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

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