Lukewarm lentil and parsley salad with trout filets

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 3 Shallots or small onions
  • 5 TABLESPOONS good olive oil
  • 200 g red lentils
  • 2 red peppers
  • 2 stalks of celery
  • 1 Mini Romaine lettuce
  • 1 collar flat leaf parsley
  • 2 TABLESPOONS white balsamic vinegar
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 TEASPOON Honey
  • 250 g smoked trout fillets

Directions

  1. 1

    Peel and chop the shallots. Heat 1 tablespoon of oil in a saucepan. Steam half of the shallots in it until translucent. Add the lentils. Add 1/2 l water, bring to the boil and simmer for 10-12 minutes.

  2. 2

    Clean and wash the vegetables. Finely dice the peppers. Cut celery into thin slices. Clean, wash, spin dry and cut the salad into large pieces. Wash parsley, shake dry and chop roughly.

  3. 3

    Drain the lenses. Mix vinegar, lemon juice, salt, pepper and honey. Fold in 4 tablespoons of oil. Mix the rest of the shallots, vegetables, salad, parsley and lentils with the vinaigrette. Leave to stand for 15-20 minutes.

  4. 4

    Season lentil salad to lukewarm with salt and pepper. Pluck the trout fillets into small pieces and arrange on the salad. Flatbread tastes good with it.

Nutrition Facts

KCAL
380 kcal
CARBS
30 g
FATS
16 g
PROTEINS
27 g