Lentils with Salmon

2 cups dry lentils
2 large stalks celery
2 large carrots
1 medium onion
4 slices uncooked bacon (optional)
2 cups chicken broth
1 small can tomato paste
1 teaspoon olive oil
1 teaspoon butter
1 tsp. cumin powder
salt and pepper, to taste
4 large salmon filets

Veggies can be changed to suit taste. Substitutions could include peppers, mushrooms, or broccoli.

Bring 8 cups of water to a rolling boil, add lentils and set timer for 30 minutes. Finely chop onion and saute in large pan with olive oil and butter. While the onion sweats chop celery and carrot and add to pan. While the vegetables saute shop bacon and add to pan. Allow all ingredients to cook, stirring occasionally, for about ten minutes or depending on how soft you like your veggies. Add cumin. While ingredients in pan cook, line a baking pan with foil and bake in a toaster or regular oven at 375 degrees for 7-10 minutes, until cooked. Do not overcook salmon. Add tomato paste to pan of veggies and bacon, stirring until dissolved. Add half of the chicken broth, stirring until mixed well. When lentils are finished cooking, drain and add to pan. Add remaining chicken broth and stir until all ingredients are well combined. Set heat to low and allow to simmer for a few minutes. Serve lentils in large bowls with salmon filet on top. Salt and pepper to taste.

Serving Size: makes 3 or 4 servings