I adapted this recipe a bit which i got from cooking light magazine. I think the dish is served best warm (not hot) but chiled is ok also. You can serve it over any bed of greens but i liked the baby spinach. You don't have to use trout either, any mild to medium flavored flaky fish will work well. I made it the first night with orange roughy and then also purchased some smoked trout so i could have something later in the week that would be fresh. I also choose to use less lentils and more vegetables. Serves 4
1 teaspoon olive oil
1/4 cup chopped leek
1/4 cup finely chopped carrot
2 garlic cloves, minced
1 cup dried lentils
1/2 cup water
1 14oz can fat free low sodium chicken broth
1/4 cup chopped celery (or crunchy sprouts)
1 Tablespoon finely chopped fresh parsley (optional)
1 tablespoon sheffy vinegar (or braggs apple cider vinegar)
3/4 teaspoon sald, divided
1/2 teaspoon freshly ground black pepper, divided
2 (6-8 oz) trout fillets or flaky white fish of your choice
Heat oil in a medium saucepan over medium high heat. Ad leek, carrot, and garlic, saute 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, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper to lentil miture, stirring to combine.
Preheat brooiler. Sprinkle trout with remainina 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a baking sheet or shallow glass dish coated with cooking spray, broil 5 minutes or until fish flakes easily when tested with a fork. Break fish into chunks.
Line plates with greens, top with warm lentil mixture and flaked fish.
calories 311 (18% form fat); Fat 6.2g (sat 1.6g, moono 2.2g, poly 1.9g); Protein 32.8g; carbs 31.3g; fiber 15.2g; chol 50mg; iron 5mg; sodium 668mg; calc 96mg.