Trout With Lentils

Name: 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; cooking spray

14 ingredients

11 steps

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
cooking spray

Directions

1

Heat oil in a medium pan over medium-high heat.
2

Add leeks, carrots, and garlic; saute for 2 minutes.
3

Stir in lentils, water, and broth; bring to a boil.
4

Cover and reduce heat; simmer for 25 minutes or until lentils are tender and liquid is almost absorbed.
5

Remove from heat.
6

Add celery, parsley, vinegar, 1/2 tsp salt, and 1/4 tsp pepper; stir to combine with the lentil mixture.
7

Preheat broiler.
8

Sprinkle fillets with the remaining salt (I omit) and pepper, and place them on a baking sheet coated with cooking spray.
9

Broil for 5 minutes or until fish flakes easily with a fork.
10

Break fish into chunks and add to lentil mixture.
11

Toss gently to combine.