Lentils must be the least photogenic foodstuff on earth. How can you even describe the color to someone? And depending on the light, the same plate of lentils can look dark brown, tan, or olive drab green. So, outside to the sunlight to see the real color. I'm voting for olive drab green.
First the lentils lurk in the bottom of the pot. Then they puff up and take over the whole shebang. But when you process a portion and add it back in, its magic.
And they make a nice bed for the roasted salmon. I must have inexpensive truffle oil, because I didn't think it added anything to the dish. So, next time, no need for the finish of truffle oil.
Would I make this recipe again? Yes. More importantly, would I make lentils like this again --- absolutely. What a lovely way to have your lentils. Put any protein on top and you're good to go.
I have yet to find a recipe I don't like in Dorie Greenspan's Around My French Table. To see what others' did with this recipe this week, click here.