September lentil recipes

[Bex]

I would love if someone could share the potato lentil recipe and salomon lentil recipes from the september 2000 issue. i think my husband misplaced mine in the trash can... id appriciate anyones help thanks
(BEX)

[SoCal]

Bex, Hope this is what you are looking for! Thanks for the reminder about the lentil recipes! (Please excuse any typing errors http://www.cookinglight.com/bbs/wink.gif although I double checked the measurements)

Seared Salmon and Warm Lentils

Lentils
3 cups water
3/4 cup dried brown lentils
1/2 teaspoon salt, divided
1/2 teaspoon olive oil
1 cup chopped onion
1 cup chopped seeded tomato
2 1/2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
2 garlic cloves, minced

Salmon
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
4 (6-ounce) salmon fillets (about 2 inches thick) skin removed
1 teaspoon olive oil

1. To prepare lentils, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add lentils, 1/4 teaspoon salt, tomato, vinegar, basil, 1/4 teaspoon pepper, and garlic; toss gently.
3. To prepare salmon, combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and thyme. Sprinkle fillets with flour mixture. Heat 1 teaspoon oil in pan over medium-high heat. Add fillets, and sauté 6 minutes on each side or until fish flakes easily when tested with fork.
4. Divide lentils evenly among 4 plates and top each serving with a salmon fillet. Yield: 4 servings (serving size: 3/4 cup lentils and 1 salmon fillet)

CALORIES 457 (32% from fat); FAT 16.3g (sat 2.8g, mono 8.1g, poly 3.5g); PROTEIN 46.4g; CARB 30.4; FIBER 5.6g; CHOL 111mg; IRON 4.6mg; SODIUM 533mg; CALC 47mg


Roasted Red Potato-and-Lentil Salad With Dijon Dressing

2 pounds medium red potatoes, cut into wedges
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 cups water
1/2 cup dried brown lentils
1/3 cup plain fat-free yogurt
3 tablespoons Dijon mustard
3 tablespoons cider vinegar
2 teaspoons sugar
1 cup chopped red bell pepper
1/2 cup chopped green onions
Cracked black pepper (optional)

1. Preheat oven to 425 degrees
2. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in 13 x 9-inch baking dish; toss well. Bake at 425 degrees for 35 minutes or until tender, stirring occasionally,
3. While potatoes are cooking, combine 1/4 teaspoon salt, water, and lentils in a medium saucepan. Bring to boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain well and set aside.
4. Combine 2 tablespoons oil, 1/4 teaspoon salt, yogurt, mustard, vinegar, and sugar in a small bowl, stirring with a whisk. Combine potatoes, lentils, bell pepper, and onions in a large bowl. Drizzle with dressing and toss gently to combine. Sprinkle with black pepper, if desired. Yield: 9 servings (serving size: 2/3 cup)

CALORIES 185 (25% from fat); FAT 5.1g ( sat 0.7g, mono 3.6g, poly 0.6g); PROTEIN 5.6g; CARB 29.9g; FIBER 3.1g; CHOL 0mg; IRON 1.6mg; SODIUM 289mg; CALC 33mg