Trout with Lentils

Trout with Lentils
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon sherry vinegar
  • 2 (6-ounce) trout fillets
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped fresh parsley
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon freshly ground black pepper, divided
  • + 21 more ingredients
    • 1 tablespoon finely chopped fresh parsley
    • ¼ cup chopped leek
    • ¼ cup finely chopped carrot
    • 1 cup dried lentils
    • ¼ cup chopped leek
    • 1 cup dried lentils
    • 1 teaspoon olive oil
    • ½ cup water
    • 1 teaspoon olive oil
    • ¼ cup finely chopped carrot
    • 2 (6-ounce) trout fillets
    • Cooking spray
    • Cooking spray
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 2 garlic cloves, minced
    • ¼ cup chopped celery
    • ¼ cup chopped celery
    • 1 tablespoon sherry vinegar
    • ¾ teaspoon salt, divided
    • ½ cup water

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, vineg...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network