Puy lentils with seared salmon
Ingredients
- 160g dried puy lentils or lentilles vertes
- 2 bay leaves
- 2 tbsp rapeseed oil, plus extra for the salmon
- 2 onions (350g), finely chopped
- 180g celery, thinly sliced
- 320g carrots, finely diced
- 2 tbsp soft thyme leaves
- 1 tbsp wholegrain mustard plus 1 tsp
- 2 tbsp raw apple cider vinegar
- 10g flat-leaf parsley, chopped
- 1 tsp wholegrain mustard
- 2 skin-on salmon or trout fillets (260g)
- balsamic vinegar, for drizzling
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