Salmon on Veggie and Leek Lentils

Ingredients:

• 2 tsp olive oil
• 1 Onion finely chopped
• 1 Leek white and light green parts only, finely chopped
• 1 rib Celery finely chopped
• 2 sprigs thyme or 1/2 tsp dried thyme
• 1 clove garlic minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cup Green Lentils dried
• 2 cups chicken broth or vegetable broth no-salt
• 2 cups water
• 1 Green Zucchini cubed
• 1 Yellow Zucchini cubed
• 4 salmon fillets
• 1 tbsp olive oil
• 4 Lemon Wedges
• 1/4 cup cilantro leaves
• salt and pepper to taste

Instructions:

1. In medium saucepan, heat oil over medium heat; cook onion, leek, celery and garlic, thyme, salt and pepper, stirring until softened, about 4 minutes.
2. Add lentils, chicken broth and water; bring to boil. Reduce heat and simmer, adding more water if mixture dries out, until lentils are tender, about 25 to 30 minutes.
3. Stir in zucchini; cover and cook until zucchini is tender, about 5 minutes.
4. Meanwhile, brush salmon with oil; sprinkle with salt and pepper. Broil on foil-covered baking sheet, 3 inches (8 cm) from heat, until fish flakes easily when tested, about 6 minutes.
5. To serve, divide lentil mixture among 4 plates. Divide salmon and serve with lemon wedges.