Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve this dish warm or as a chilled salad over a bed of greens. If you purchase smoked trout, the recipe will come together even faster.

Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium-high heat. Add leek, carrot, and garlic; sauté 2 minutes. Stir in lentils, water, and broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender and liquid is nearly absorbed. Remove from heat. Add celery, parsley, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper to lentil mixture, stirring to combine.

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  • Preheat broiler.

  • Sprinkle trout with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a baking sheet coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork. Break fish into chunks; add to lentil mixture, tossing gently to combine.

Nutrition Facts

311 calories; calories from fat 18%; fat 6.2g; saturated fat 1.6g; mono fat 2.2g; poly fat 1.9g; protein 32.8g; carbohydrates 31.3g; fiber 15.2g; cholesterol 50mg; iron 5mg; sodium 668mg; calcium 96mg.
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