- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Warm Lentil Salad:
Method
Warm Lentil Salad: In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; cook leek, celery, carrot, garlic, coriander, cumin and salt until softened, about 5 minutes.Stir in 3 cups (750 mL) water; cover and bring to boil. Add lentils; reduce heat and simmer until tender, 25 to 30 minutes. Drain and transfer to bowl. Add remaining oil, celery leaves and lemon juice; toss to combine.
Meanwhile, in small bowl, combine coriander, cumin, cayenne and salt; rub over top of trout fillets. Broil on greased baking sheet until fish flakes easily when tested, 6 to 8 minutes. Serve with lemon wedges and salad.
More trout recipes:
Nutritional facts Per serving: about
- Sodium 516 mg
- Protein 46 g
- Calories 499.0
- Total fat 21 g
- Potassium 1233 mg
- Cholesterol 90 mg
- Saturated fat 4 g
- Total carbohydrate 34 g
%RDI
- Iron 43.0
- Folate 135.0
- Calcium 16.0
- Vitamin A 38.0
- Vitamin C 20.0
