Name: Hot lentils, cold trout
Total time: 45 min
Cuisine: British
Ingredients: 225g green lentil; 1small dried red chilli; 1 bay leaf torn; 1medium carrot cut into tiny dice; 100g smoked streaky bacon lardons; 1 garlic clove crushed; 1medium red onion finely chopped; 4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed; 3-4 tbsp roughly chopped flatleaf parsley; 6 tbsp good olive oil; 2 tbsp balsamic vinegar

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Hot lentils, cold trout

Hot lentils, cold trout

Thane Prince

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Easy

Total time: 45 mins

Takes 35-45 minutes

A star rating of 4 out of 5.1 ratingRate

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Cold smoked trout combines brilliantly with bacon and earthy lentils in this easy meal

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Ingredients

Nutrition

Units:

MetricUS

225g green lentil
1small dried red chilli
1 bay leaf

torn
1medium carrot

cut into tiny dice
100g smoked streaky bacon

lardons
1 garlic clove

crushed
1medium red onion

finely chopped
4 smoked trout

fillets (50-85g/2-3oz each), skin and bones removed
3-4 tbsp roughly chopped flatleaf parsley

For the dressing

6 tbsp good olive oil
2 tbsp balsamic vinegar

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Nutrition: per serving

kcal474
fat26g
saturates5g
carbs33g
sugars0g
fibre6g
protein29g
salt1.86g

Method

step 1

Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.
step 2

Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.
step 3

Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.

Recipe from Good Food magazine, January 2003

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A star rating of 4 out of 5.1 rating

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