Cook 1/3 cup lentils with about 1 1/2 cups water (about 350 ml) for 15-20 minutes until the lentils are soft and still moist. Be careful not to let the water dry out to avoid burning the lentils.

Cut the salmon into bite-sized pieces, add a little oil to a pan, and sear the salmon until golden brown.

Remove the salmon from the pan, then sauté the sliced onion until fragrant.

Add all the lentils, 1/4 cup pasta sauce (tomato sauce), 1/4 cup water (about 50-60 ml), and 1/3 chicken bouillon cube or Knorr seasoning. Cook for about 5 minutes.