Lemon and Caper Lentils

We are having salmon for dinner tonight and I decided we’d have lentils with the filets. My recipe for salmon is HERE – don’t worry if you don’t grill, the recipe works just as well when baked for 15 – 20 minutes in a 375 degree F oven instead.

This side dish is easy to make while you prepare the rest of the meal and, since lentils pack a punch of protein, fiber and minerals like iron and folate, you’re getting a terrific health benefit from adding them to your diet. Perfect for when you’re feeling tired and run down from a busy Mardi Gras season or the latest political news!

The lentils are full of earthy goodness with a fresh taste from the lemon and capers and offer a lovely bed for the fish.

I hope you make some for dinner soon!

Lemon and Caper Lentils

2 ½  cups water
1 cup lentils
1 teaspoon kosher salt
1 small onion, finely chopped
1 cup chicken broth
1 tablespoon capers, chopped
2 tablespoons fresh lemon juice

In 2-quart saucepan, combine water, lentils, and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 25 minutes or until lentils are tender. Drain lentils and return to pan; cover to keep warm.

In a skillet, add onion and the rest of the salt and cook 10 minutes or until golden. Add broth and capers; heat to boiling. Boil until liquid is reduced by half, about 5 minutes. Add lentils to skillet and heat through. Remove from heat; stir in lemon juice.

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