Baked Salmon with Black Lentils and Prunes

Ingredients:
EVOO, as needed
1 medium onion, small dice
2 cloves garlic, minced
1/2 cup black lentils, or French green lentils (Puy)
2 1/4 cups vegetable stock (homemade if possible)
1 stick cinnamon
1/3 cup chopped prunes
A good pinch of chili flakes
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon freshly squeezed lemon juice
2 tablespoons Italian flat-leaf parsley, chopped
Toasted walnuts, crushed, optional

In a medium saucepan over medium-low heat, add 1½ tablespoons EVOO and the diced onions.  Cook, stirring occasionally, until the onions are translucent (about 5 minutes).  Next, stir in the garlic and lentils, cook until fragrant, 1 minute.  Add the stock, cinnamon stick, the prunes, chili flakes, and a few good grinds of pepper but no salt.  Adding salt now will make the lentils tough.  Increase the heat to high.  Once at a boil, reduce the heat to low, and simmer until the lentils are cooked through but not mushy, approximately 20 minutes.  There should be some beautiful, thickened liquid remaining.  Do not drain this flavorful elixir of love.  Turn off the heat, remove the cinnamon stick, add 1/2 teaspoon lemon juice, the chopped parsley, and an additional teaspoon of EVOO, and mix well to combine.  Now is the time to add the salt, approximately 1/4 teaspoon, and more pepper to taste.  Serve.