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.
1 teaspoon olive oil
1/4 cup chopped leek
1/4 cup finely chopped carrot
2 garlic cloves, minced
1 cup dried lentils
1/2 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup chopped celery
1 tablespoon finely chopped fresh parsley
1 tablespoon sherry vinegar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (6-ounce) trout fillets
How to Make It
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.
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.
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Great flavors. I've been making Ina Garten's Salmon with Lentils (http://www.foodnetwork.com/recipes/ina-garten/salmon-with-lentils-recipe/index.html) for a few years, and I can say this lower calorie version is a tasty alternative. Bravo Cooking Light!
I think this is a great recipe and it takes less than an hour to pull it all together. I made it once with smoked trout and once with fresh trout fillet, if you use smoked you may want to cut out the salt that gets added to the lentils, you don't really need it. I served it at room temperature of a bed of greens with a nice crusty roll. It was really delicious.
Great recipe. My family loved it. I used Smoked trout the second time and it was even better. The lentils take longer than the recipe claims but it is worth the wait. This is a keeper and a great easy dinner with a salad.
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