This is inspired by a traditional French combination of lentils and fresh salmon. I decided to make something a little simpler: a very basic lentil soup garnished with smoked trout, either canned or packaged. I use the Parmesan rind in the bouquet garni to add some umami flavor to the lentils, which would traditionally be paired with sausage or cured pork.
Ingredients
- 1 cup (6 ounces) lentils, rinsed
- 1 onion, cut in half
- 2 garlic cloves, minced
- A bouquet garni made with a Parmesan rind, a bay leaf and a sprig of parsley
- 7 cups water
- Salt to taste
- Freshly ground pepper
- 4 ounces smoked trout, drained and rinsed if canned
- 2 tablespoons chopped fresh parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
199 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 16 grams protein; 6 milligrams cholesterol; 399 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings.
Preparation
- Combine the lentils, onion, garlic, bouquet garni, water, and salt to taste in a soup pot or a large saucepan and bring to a boil. Reduce the heat, cover and simmer 45 minutes, or until the lentils are tender. Add pepper, taste and adjust salt. Remove the onion halves and bouquet garni and discard. Stir in the parsley.
- Divide the smoked trout among 4 bowls. Ladle in the soup and serve.
- Advance preparation: The cooked lentils will keep for up to 4 days in the refrigerator and can be frozen.
About 1 hour
Dining and Cooking