Light Lentil Soup With Smoked Trout

• 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

1. 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.
2. Reduce the heat, cover and simmer 45 minutes, or until the lentils are tender.
3. Add pepper, taste and adjust salt.
4. Remove the onion halves and bouquet garni and discard.
5. Stir in the parsley.
6. Divide the smoked trout among 4 bowls.
7. Ladle in the soup and serve.

lentils, onion, garlic, bouquet garni, water, salt, freshly ground pepper, trout, parsley

Taken from cooking.nytimes.com/recipes/12188 (may not work)