Hot lentils, cold trout
- Preparation and cooking time
- Total time
- Takes 35-45 minutes
- Easy
Skip to ingredients
- 225g green lentil
- 1small dried red chilli
- 1 bay leaftorn
- 1medium carrotcut into tiny dice
- 100g smoked streaky baconlardons
- 1 garlic clovecrushed
- 1medium red onionfinely chopped
- 4 smoked troutfillets (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
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.
