Ina Garten'S Green Lentils And Salmon

• 1/2 pound French green lentils
• 1/4 cup good olive oil plus more for the salmon
• 2 cups chopped yellow onions
• 2 cups chopped leeks
• some fresh thyme
• salt
• ground black pepper
• 1 tablespoon minced garlic
• 1.5 cups chopped celery
• 1.5 cups chopped carrots
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1.5 cups good canned broth
• 4 salmon filets (Garten says skin off; I like a crispy skin)
• chopped parsley for garnish

1. Boil the lentils in water for 15 minutes, and set aside. Heat the oven to 450 degrees Fahrenheit.
2. While the lentils are cooking, heat some olive oil in a deep pan. Saute the garlic, leeks, and thyme. When fragrant, put in all the other veges. Lower the heat a bit so the vegetables don't burn and let them soften. Mix in the tomato paste. Then put in the lentils and stock. Add salt to taste. Cook until the lentils have softened (but not mushy) and until the consistency isn't soupy.
3. Salt and pepper the fish. In a separate pan, heat some olive oil, and saute the fish for a few minutes, and then place the fish in the oven. Garten recommends 5 to 7 minutes in the oven to keep the salmon rare, but I keep it in for about 10 minutes so the skin becomes really crispy.
4. Spoon a mound of lentils on each plate, and place a salmon filet on top.

olive oil, yellow onions, leeks, thyme, salt, ground black pepper, garlic, celery, carrots, tomato paste, red wine vinegar, broth, salmon filets, parsley

Taken from food52.com/recipes/27287-ina-garten-s-green-lentils-and-salmon (may not work)