This can be served warm or cold over a bed of greens. I prefer to just serve the fish over the lentils, rather than mixing it up. From Cooking Light.
Ingredients: [‘olive oil’, ‘leek’, ‘carrot’, ‘garlic’, ‘dried lentils’, ‘water’, ‘reduced-sodium chicken broth’, ‘celery’, ‘fresh parsley’, ‘sherry wine vinegar’, ‘salt’, ‘fresh ground black pepper’, ‘trout fillets’, ‘cooking spray’]
Quantity of 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”]
Number of Servings: 4
Steps: [‘Heat oil in a medium pan over medium-high heat.’, ‘Add leeks, carrots, and garlic; saute for 2 minutes.’, ‘Stir in lentils, water, and broth; bring to a boil.’, ‘Cover and reduce heat; simmer for 25 minutes or until lentils are tender and liquid is almost absorbed.’, ‘Remove from heat.’, ‘Add celery, parsley, vinegar, 1/2 tsp salt, and 1/4 tsp pepper; stir to combine with the lentil mixture.’, ‘Preheat broiler.’, ‘Sprinkle fillets with the remaining salt (I omit) and pepper, and place them on a baking sheet coated with cooking spray.’, ‘Broil for 5 minutes or until fish flakes easily with a fork.’, ‘Break fish into chunks and add to lentil mixture.’, ‘Toss gently to combine.’]