Salmon and Lentil Stew
This warming and deeply satisfying stew brings together flaky salmon and protein-dense red lentils in a fragrant tomato-based broth that is perfect for colder months. Each bowl contains over 38 grams of protein and the lentils provide exceptional fiber that keeps you full for hours.
A hearty one-pot stew combining salmon and red lentils in a spiced tomato broth for maximum protein and comfort.
Nutrition per serving
Ingredients
Protein
Base
Seasoning
Aromatic
Instructions
Build the Flavor Base
Heat a large heavy-bottomed pot or Dutch oven over medium heat with a drizzle of olive oil. Add the minced garlic and cumin and cook stirring constantly for 60 seconds until fragrant. Be careful not to let the garlic brown too much as it will turn bitter.
Add Lentils and Broth
Pour in the rinsed red lentils, crushed tomatoes, and broth. Stir everything together to combine. Bring the mixture to a boil over high heat then reduce heat to medium-low and simmer uncovered until the lentils are almost completely tender.
Add the Salmon
Season the salmon chunks generously with salt and pepper. Gently nestle the salmon pieces into the simmering stew. Cover the pot and cook until the salmon is just cooked through and flakes easily when pressed with a fork. Do not stir vigorously as this will break up the fish too much.
Finish and Serve
Taste the stew and adjust seasoning with additional salt, pepper, or a squeeze of fresh lemon juice if desired. Ladle the stew into deep bowls making sure each serving gets a generous portion of salmon. Serve with crusty bread or over couscous if you prefer.
Substitutions
Common mistakes
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