Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 2

Preheat broiler.

Step 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.

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Ratings & Reviews

Mlouise2011's Review

August 15, 2011
Great flavors. I've been making Ina Garten's Salmon with Lentils ( for a few years, and I can say this lower calorie version is a tasty alternative. Bravo Cooking Light!

CyNyC7's Review

April 06, 2010
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.

AnneRC's Review

December 31, 2008
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.