Hot lentils, cold trout

Hot lentils, cold trout

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(1 ratings)

Takes 35-45 minutes


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

Nutrition and extra info

  • Healthy


  • kcal474
  • fat26g
  • saturates5g
  • carbs33g
  • sugars0g
  • fibre6g
  • protein29g
  • salt1.86g


  • 225g green lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 small dried red chilli
  • 1 bay leaf, torn
  • 1 medium carrot, cut into tiny dice



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g smoked streaky bacon lardons
  • 1 garlic clove, crushed
  • 1 medium red onion, finely chopped
  • 4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 3-4 tbsp roughly chopped flatleaf parsley

For the dressing

  • 6 tbsp good olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

  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.

  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.

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Comments, questions and tips

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10th Apr, 2008
I will be making this again as my husband loved it. But I'll follow the recipe properly next time! I couldn't get smoked trout so got un-smoked & whilst I think I prefer the idea of hot fish with hot lentils, the blandness of the lentils need the smokiness of the fish, I found I had to add an awful lot of seasoning. But it was very tasty - incidentally I used pancetta instead of streaky bacon lardons.
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