Name: Coconut Curried Puy Lentils with Salmon & Herb Salad
Total time: PT30minutes
Yield: 2
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; Sea salt; 2 garlic cloves, finely chopped; 2 tsp ground turmeric; 1 tsp chilli powder; 1 tsp garam masala; 5 dried lime leaves, crushed; 1 heaped tbsp Thai green curry paste; 400ml coconut milk; 1 pouch Merchant Gourmet French Puy Lentils; 2 salmon fillets; 1 tbsp olive oil; Sea salt and black pepper; 2 tbsp fresh coriander leaves; 2 tbsp fresh mint leaves; 1 red chilli, finely sliced; 1 tbsp olive oil; Juice of ½ lime; Sea salt

Coconut Curried Puy Lentils with Salmon & Herb Salad

Fragrant coconut curried lentils infused with warming spices and zingy lime leaves make the perfect partner for flaky grilled salmon in this comforting, flavour-packed dinner. Made with Merchant Gourmet French Puy Lentils and finished with a vibrant herb salad, it's an easy high-protein meal that's full of freshness and warmth.

Heat the olive oil in a saucepan over a medium heat. Add the onion with a pinch of sea salt and cook for 5–6 minutes until softened.
Stir in the garlic, turmeric, chilli powder, garam masala and crushed lime leaves. Cook for 1 minute until fragrant.
Add the Thai green curry paste and cook for a further minute, stirring continuously.
Pour in the coconut milk and stir well to combine. Bring to a gentle simmer and cook for 5–7 minutes to allow the flavours to develop.
Add the Merchant Gourmet French Puy Lentils and simmer for a further 5–7 minutes until the sauce has thickened slightly and the lentils are warmed through. Taste and adjust the seasoning if needed.
Meanwhile, rub the salmon fillets with the olive oil and season with sea salt and black pepper. Place under a hot grill, skin-side down, and cook for 6–8 minutes until just cooked through and still slightly pink in the centre.
Combine the coriander, mint and red chilli in a bowl. Drizzle with the olive oil and lime juice, then season lightly with salt and toss together.
Divide the coconut curried lentils between two bowls and top with the grilled salmon. Finish with the fresh herb salad and serve immediately.