It's official. This week converted me from a lentil hater to a lentil lover. I prepared and enjoyed lentils in two very different ways this week--first Madhur Jaffrey's Red Split Lentils with Cumin Seeds on Sunday, and now the French Fridays with Dorie pick: Roasted Salmon and Lentils (pg 300 of Around My French Table).
The salmon portion of this dish is as simple as is humanly possible (rub fish with oil, salt, pepper, then roast), and, in my opinion, fell very, very flat. The lentils hold all the appeal. Green lentils simmer away in broth (yummy homemade broth), with chunks of carrot, a bay leaf, and an onion with a clove stuck in it. Why not let the clove float free in the broth? I have no idea. Maybe it's easier to retrieve from the onion? Celery should be included, but I didn't have any. Once the lentils are tender and drained, almost a cup of them are pureed, then added back in. I wish I stopped there. Dorie says to add half cup of the broth back to the pan, but I preferred it when it was thicker. Still good, but I'll know better next time.
Conclusion: Liked the lentils, though I'm sure the quality of the broth is important to the flavor. I wouldn't make the salmon this way again.