Beluga lentils with sweet potato and salmon

Ingredients

• 40 g Carrot
• 60 g Lentils, dry
• 80 g Sweet potato
• 1/2 head Onion
• 1/2 tsp Olive oil
• 20 g Rucola
• 120 g Salmon
• 1/4 tsp Rosemary, dried
• 1/2 tsp Thyme, dried
• 15 g Radish seeds, sprouted

Method

1. Peel and chop the carrots, sweet potatoes and onions.
2. Place in a baking tray lined with baking paper and drizzle with a little olive oil.
3. Season with thyme, pepper, salt and bake for 30 minutes at 180 degrees.
4. Boil the lentils in double amount of water and cook for 30-35 minutes on low heat. Place the vegetables to the lentils.
5. Season the salmon and fry in a pan with a little oil for 2-4 minutes on each side.
6. Serve with the lentils.