Trout With Lentils

• 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 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped celery
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon sherry vinegar
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 (6-ounce) trout fillets
• Cooking spray

1. Heat oil in a medium saucepan over medium-high heat. Add 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 mixture, stirring to combine.
2. Preheat broiler.
3. Sprinkle trout with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a baking sheet coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork. Break fish into chunks; add to lentil mixture, tossing gently to combine.

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

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