Grilled Sardines with Beluga Lentils

Ingredients

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

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• grill

Directions

1. Place cardamom and cumin in a large saucepan over medium heat; cook 5 minutes or until toasted, stirring occasionally.
2. 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.
3. Combine cooking liquid and lentils in pan; bring to a boil.
4. Remove from heat; cover.
5. Let stand 18 minutes or until lentils are just tender; drain.
6. Heat olive oil in a large skillet over medium-high heat.
7. Add shallots; saut 2 minutes or until tender.
8. Add garlic; cook 1 minute, stirring constantly.
9. Add lentils, 1/4 teaspoon salt, and pepper.
10. Remove from heat; set aside.
11. Prepare grill to medium-high heat.
12. 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.
13. Remove from grill.
14. Sprinkle with remaining 1/4 teaspoon salt; drizzle with juice.
15. 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.