Prep 10 mins
Cook 35 mins
This can be served warm or cold over a bed of greens. I prefer to just serve the fish over the lentils, rather than mixing it up. From Cooking Light.
- 1 teaspoon olive oil
- 1⁄4 cup leek, chopped
- 1⁄4 cup carrot, finely chopped
- 2 cloves garlic, minced
- 1 cup dried lentils
- 1⁄2 cup water
- 1 (14 ounce) can reduced-sodium chicken broth
- 1⁄4 cup celery, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon sherry wine vinegar
- 1⁄2-3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon fresh ground black pepper, divided
- 2 (6 ounce) trout fillets
- cooking spray
- Heat oil in a medium pan over medium-high heat.
- Add leeks, carrots, and garlic; saute for 2 minutes.
- Stir in lentils, water, and broth; bring to a boil.
- Cover and reduce heat; simmer for 25 minutes or until lentils are tender and liquid is almost absorbed.
- Remove from heat.
- Add celery, parsley, vinegar, 1/2 tsp salt, and 1/4 tsp pepper; stir to combine with the lentil mixture.
- Preheat broiler.
- Sprinkle fillets with the remaining salt (I omit) and pepper, and place them on a baking sheet coated with cooking spray.
- Broil for 5 minutes or until fish flakes easily with a fork.
- Break fish into chunks and add to lentil mixture.
- Toss gently to combine.