Trout With Lentils

• 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

1. Heat oil in a medium pan over medium-high heat.
2. Add leeks, carrots, and garlic; saute for 2 minutes.
3. Stir in lentils, water, and broth; bring to a boil.
4. Cover and reduce heat; simmer for 25 minutes or until lentils are tender and liquid is almost absorbed.
5. Remove from heat.
6. Add celery, parsley, vinegar, 1/2 tsp salt, and 1/4 tsp pepper; stir to combine with the lentil mixture.
7. Preheat broiler.
8. Sprinkle fillets with the remaining salt (I omit) and pepper, and place them on a baking sheet coated with cooking spray.
9. Broil for 5 minutes or until fish flakes easily with a fork.
10. Break fish into chunks and add to lentil mixture.
11. Toss gently to combine.

olive oil, carrot, garlic, dried lentils, water, chicken broth, celery, fresh parsley, sherry wine vinegar, salt, fresh ground black pepper, trout, cooking spray

Taken from www.food.com/recipe/trout-with-lentils-112372 (may not work)