Light Lentil Soup With Smoked Trout

5.0(129)

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.

by Martha Rose Shulman·published 2011-12-27

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Dinner, Lunch, One Pot, Appetizer, Main Course

Servings

4 servings.

Total time

Calories / serving

207 kcal

Ingredients (9)

serves

1 cup (6 ounces) lentils, rinsedlentils
1 onion, cut in halfonion
2 garlic cloves, mincedgarlic
A bouquet garni made with a Parmesan rind, a bay leaf and a sprig of parsley
7 cups waterwater
Salt to tastesalt
Freshly ground pepperpepper
4 ounces smoked trout, drained and rinsed if cannedsmoked-trout
2 tablespoons chopped fresh parsleyparsley

Instructions (2 steps)

01Combine 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.
02Divide the smoked trout among 4 bowls. Ladle in the soup and serve.

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Rich recipe — supports nutrition-aware planning.