Easy Red Split Lentils Recipe with Roasted Salmon
This 30-minute Red Split Lentils dinner features protein-packed, wholesome ingredients that can be served alongside my featured roasted salmon or made into a vegan or vegetarian dish quite easily. It’s a simple, fabulous meal that comes together quickly!
What are Red Split Lentils
Red split lentils are a type of lentil that has been hulled and split in half, which allows them to cook more quickly than whole red lentils. They are smaller, softer, and more delicate than other varieties of lentils, and they have a mild, slightly sweet flavor.
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Because they break down easily during cooking, red split lentils are often used in dishes like soups, stews, curries, and purees. In Indian recipes, they are commonly used in making dal (like my Red Lentil Dal Recipe).
Why You'll Love This Red Split Lentils Recipe
I have an obsession with red lentils. I love the earthy flavor of all types of lentils, but red lentils fall apart when you cook them and turn kind of mushy – in a good way! They’re not for salads (like green lentils or the brown lentils in this Lentil & Eggplant Salad), but like yellow lentils, they are fabulous in hearty soups (see my Curried Lentil Soup) and they puree well. They also are a great stand-in for a puree like potatoes, cauliflower, or polenta. With a few simple ingredients, you can really jazz them up!
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Since lentils have a lot of fiber and plant-based protein, this recipe could be a great base for vegetarian dishes like roasted cauliflower steaks or other chunky vegetables. I made mine with a roasted salmon with a tasty spice rub, but you can do anything. The lentils have a mild flavor and a creamy texture and will go with so many different flavor profiles, even a store-bought seafood seasoning!Â
If you love simple, protein-packed meals, you’ll love to try this: Red Lentil Tortilla Soup Recipe, Vegan Lentil Shepherd’s Pie, or this Instant Pot Lentil & Brown Rice Soup.
Ingredient Notes
For the lentils
- unrefined cold-pressed extra-virgin olive oil
- yellow onion
- tomato paste
- garlic cloves
- smoked paprika
- chopped Calabrian chiles: Or crushed red pepper or another spicy ingredient of your choice, if desired.
- sea saltÂ
- freshly ground black pepper
- bay leaf
- organic red split lentils: You’ll want dried lentils for this recipe. They’re easy to find at grocery stores, sometimes in the aisles where you find Indian or Middle Eastern foods. Â
- water, vegetable broth, or chicken broth
For the fish
- boneless skin-on salmon filets
- sea saltÂ
- freshly ground black pepper to taste
- mayonnaise: I like soy-free Vegenaise.
- Dijon mustard
- brown sugar or maple sugar
- paprika
- garlic powder
- cayenne pepper
- garnish: Lemon wedges, fresh herbs like chives, dill, parsley
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Please see the recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Step 1: Preheat a medium saucepan over medium heat. When warm, add oil, onion, tomato paste, smashed garlic, smoked paprika, Calabrian chilies, salt and pepper. Saute for 30-60 seconds or until fragrant. Add bay leaf, red lentils, and water. Bring to a boil, lower to a gentle simmer, and cook lentils, partially covered until they are broken down and loose, about 15-20 minutes. Remove and discard onion, garlic, and bay leaf. Give it a good stir and taste for seasoning.
Step 2: In the meantime, preheat the oven to 400 degrees F. Arrange the salmon filets (skin-side down) on a parchment-lined baking sheet. Season the fish with salt and pepper. Mix mayo and mustard in a small bowl and spread on the flesh side of the fish. Combine the sugar, paprika, garlic powder, and cayenne in another small bowl and sprinkle over the fish. Bake at 400 F for 10 minutes for 1-inch thick fish filets. Cook for less time if the fish is thinner. If the fish is very thin (like some sockeye salmon), I prefer to broil them instead for 3 minutes and let them rest for 5 minutes.
Step 3: Serve the salmon filets over the cooked red lentils. Serve with a squeeze of lemon juice and fresh herbs, if desired. Add a pinch of salt if needed.Â
Recipe Tips
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If you’re looking for a little extra spice, feel free to garnish with red pepper flakes.Â
To keep the fish simple: drizzle with olive oil, season with your favorite spice blend, and roast at 400 F for 8-10 minutes.
Storage Tips
Store your cooked lentils in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
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Store the roasted salmon in a separate container for up to 3-4 days. Reheat gently and serve with the lentils.
Recipe FAQS
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What is the difference between whole lentils and split red lentils?
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Split lentils are split in half and have their husks (the outer skin) removed. Whole lentils are simply left whole! Split lentils reduce the cooking time by quite a bit and are an easy way to make red lentil soup recipes, Indian curries, and more!Â
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Easy Red Split Lentils Recipe with Roasted Salmon
Ingredients
For the lentils
- 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
- 1/2 yellow onion peeled
- 2 Tablespoons tomato paste
- 2 garlic cloves smashed
- ½ teaspoon smoked paprika
- ½ teaspoon chopped Calabrian chiles crushed red pepper or another spicy ingredient of your choice, if desired
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 bay leaf
- 1 cup red split lentils sorted and rinsed
- 3 cups water vegetable stock or chicken stock
For the fish*
- 4 boneless skin-on salmon filets, about 1 ½ pounds
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- ½ Tablespoon mayonnaise I like soy-free Vegenaise
- ½ Tablespoon Dijon mustard
- 1 Tablespoon brown sugar or maple sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
- Garnish: lemon wedges fresh herbs like chives, dill, parsley
Instructions
- Preheat a medium saucepan over medium heat. When warm, add oil, onion, tomato paste, smashed garlic, smoked paprika, Calabrian chilies, salt and pepper. Saute for 30-60 seconds or until fragrant. Add bay leaf, red lentils, and water. Bring to a boil, lower to a simmer and cook, partially covered until lentils are broken down and loose, about 15-20 minutes. Remove and discard onion, garlic and bay leaf. Give it a good stir and taste for seasoning.
- In the meantime, preheat the oven to 400 F degrees. Arrange the salmon filets (skin-side down) on a parchment-lined baking sheet. Season the fish with salt and pepper. Mix mayo and mustard in a small bowl and spread on the flesh side of the fish. Combine the sugar, paprika, garlic powder, and cayenne in another small bowl and sprinkle over the fish. Bake at 400 F for 10 minutes for 1-inch thick fish filets. Cook for less time if the fish is thinner. If the fish is very thin (like some sockeye salmon), I prefer to broil them instead for 3 minutes and let them rest for 5 minutes.
- Serve the salmon filets over the saucy lentils. Serve with a squeeze of lemon and fresh herbs, if desired.
- *Or keep fish simple: drizzle with olive oil, season with your favorite spice blend and roast at 400 F for 8-10 minutes.
Notes
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