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Grilled Sardines with Beluga Lentils

Photo: Lauren Rubinstein; Styling: Kim Phillips
Yield 4 servings

Ingredients

  • 2 tablespoons cardamom pods, crushed
  • 1 1/2 teaspoons cumin seeds
  • 3 cups water
  • 2 cups organic vegetable broth
  • 1 bay leaf
  • 1 1/2 cups uncooked dried beluga lentils
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 12 (3-ounce) cleaned whole fresh sardines
  • Cooking spray
  • 2 tablespoons fresh lemon juice
  • 4 cups gourmet salad greens
  • 3 tablespoons sherry vinegar

Nutrition Information

  • calories 521
  • fat 7.3 g
  • satfat 1.2 g
  • monofat 3.9 g
  • polyfat 1.4 g
  • protein 57.9 g
  • carbohydrate 57.1 g
  • fiber 12.1 g
  • cholesterol 90 mg
  • iron 11.9 mg
  • sodium 866 mg
  • calcium 106 mg

How to Make It

  1. Place cardamom and cumin in a large saucepan over medium heat; cook 5 minutes or until toasted, stirring occasionally. Add 3 cups water, broth, and bay leaf; bring to a boil. Reduce heat to low; simmer 40 minutes. Strain mixture through a sieve over a bowl, reserving liquid. Discard solids.

  2. Combine cooking liquid and lentils in pan; bring to a boil. Remove from heat; cover. Let stand 18 minutes or until lentils are just tender; drain.

  3. Heat olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add lentils, 1/4 teaspoon salt, and pepper. Remove from heat; set aside.

  4. Prepare grill to medium-high heat.

  5. Arrange fish on grill rack coated with cooking spray; grill 4 minutes or until skin is crisp. Turn; grill 3 minutes or until desired degree of doneness. Remove from grill. Sprinkle with remaining 1/4 teaspoon salt; drizzle with juice.

  6. Combine greens and vinegar. Arrange 1 cup greens on each of 4 plates; top each with 1 cup lentils. Arrange 3 sardines on each plate.