Trout With Lentils
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
863
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).