 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. Ingredients:
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 |
cooking spray |
Directions:
1. 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.
2. Preheat broiler.
3. 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.
|
|