To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4-6

INGREDIENTS:

1 medium onion, diced (approx. 3/4 - 1 cup)
approx. 3/4 cup peeled diced carrot
approx. 3/4 cup diced celery
approx. 3/4 cup diced potato
1 cup canned tomato sauce (or canned diced tomatoes)
1 cup dried lentils
4 cups chicken or vegetable stock (see hints below)

approx. 1 - 1 1/4 pound boneless skinless salmon, cut into 2-inch chunks
1 generous Tbs Dijon mustard
1 Tbs honey

vegetable oil for greasing baking dish for salmon

PROCEDURE:

Add a good splash of olive oil to a large, heavy bottomed soup pot and saute one medium diced onion and an equal amount of peeled diced carrot, diced celery and diced potato, to soften a bit.

Let that cook along for 5 - 6 minutes and then add one large minced clove of garlic and an optional big handful of fresh spinach and cook that along to wilt the spinach.

At that point add 1 cup canned tomato sauce, 1 cup dried lentils and 4 cups of chicken stock and bring it up to a simmer.

The lentils will take just about 40 minutes to cook and, when the soup is about halfway done, preheat the oven to 400 degrees.

Combine a generous Tbs of Dijon mustard with one Tbs of honey in a mixing bowl, cut the salmon into bite size pieces and toss to coat in the mustard mixture.

Add those to a well oiled baking dish and place that into the preheated oven. The 2-inch bite size pieces will take around 10 - 12 minutes to bake.

Once the soup is done, season it to taste and serve it up with baked pieces of salmon right on top.

HINTS:

Add a little water to the soup as it cooks if it seems too thick but, the final soup shouldn't be too thin because the salmon should sit on top.